Grilled Twice Baked Potato Stuffed Peppers
3 large baking potatoes
3 large bell peppers (any color)
1/2 cup cooked, crumbled bacon
1/2 cup sour cream
3 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese
3 green onions, chopped
1/2 teaspoon garlic powder
Prep time: 25 mins
Cook time: 1 hr 20 mins
Makes: 6 peppers
Heat oven to 400 F, and wash potatoes under cool water. Dry potatoes and prick each a few times with a fork. Place the potatoes on the oven’s middle rack, and bake 45 minutes to 1 hour (or longer depending on the size of the potato). When done, the potato should be very soft when gently squeezed. Remove from the oven and allow to cool.
While the potatoes bake, slice each pepper in half from stem downward. Use a spoon to scrape out the seeds and membranes.
Once the potatoes are cool enough to handle, slice each in half and scoop out the flesh into a medium bowl. Add bacon, sour cream, butter, cheese, green onions and garlic powder. Mix gently to combine. Add salt and pepper to taste. Scoop the potato mixture into the peppers evenly, pressing it into all the cavity.
Heat the grill to medium heat (about 350 F). Place peppers on the grill. Cook with the lid closed for 15 to 20 minutes or until the pepper starts to char and the mixture is heated through and just bubbling around the edges. Serve warm.