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