1. Preheat barbecue to 205 °C (400 °F) and make sure to have direct and indirect heat.
2. Place potatoes in a bowl, then add avocado oil and Texas dry rub. Mix until potatoes are coated with spices.
3. Place potatoes on upper grill (or over indirect heat, if there is no upper grill), and cook for about 45 minutes.
4. Meanwhile, cook bacon slices over indirect heat until crispy. Remove from grill and set aside.
5. Once potatoes are cooked (fork-tender), slice lengthwise and scoop out the flesh. Set potato flesh aside in a bowl.
6. Add grated cheddar cheese and Tex-Max dip to bowl and sprinkle with Tex-Max dry rub. Mix until smooth.
7. Fill potato skins with potato flesh mixture, then generously sprinkle grated cheddar cheese and green onions over each one.
8. Crumble bacon slices onto potatoes.
9. Place loaded potatoes on grill over indirect heat to melt cheese. (For best results, set the BBQ’s back burner on high, if possible.)
10. Serve and enjoy.

Happy BBQ Season!