Plank-Grilled Stuffed Potato Skins

Prep time: 20min
Total time: 45min
Serves: 4
2
Russet potatoes (about 1 lb/500 g)
1/3 cup
light sour cream
75 mL
1/4 tsp
each salt and pepper
1 mL
1/2 cup
shredded Cheddar cheese
125 mL
4 slices
Sensations by Compliments Thick Centre Cut Dry-Cured Bacon,
cooked and finely chopped
2 tbsp
finely chopped fresh chives, divided
30 mL
1
Compliments Maple Grilling Plank, prepared according to package directions
Per serving (1/4 of the recipe):
calories
240
fat
10 g
saturated fat
4.5 g
carbs
27 g
sugar
3 g
protein
11 g
cholestrol
30 mg
fibre
3 g
sodium
460 mg

Directions

  1. Preheat grill to medium-high. Wash and scrub potatoes; prick all over with fork. Microwave on high, turning once, 8 to 10 min. until potatoes can be easily pierced with a fork. When cool enough to handle, cut each potato in half lengthwise. Scoop flesh into bowl, leaving 1/2-in./1-cm thick potato "shells".

  2. Mash the scooped-out potato flesh with sour cream, salt and pepper. Stir 1/4 cup (60 mL) cheese, bacon and 4 tsp (20 mL) chives. Fill potato skins. Top with remaining cheese. Arrange on plank and place on grill. Close lid and cook 12 to 15 min.; or until cheese melts and potato is heated through. Garnish with remaining chives to serve.

Tip

Substitute plain Greek yogourt for the sour cream.