Stuffed Two-Toned Grilled Potatoes
For the Potatoes
- 4 russet potatoes, washed
- 4 sweet potatoes, washed
- 1/4 cup olive oil
For the Stuffing
- 1 cup sour cream, divided
- 1 cup shredded Cheddar cheese, divided
- 3/4 cup crumbled bacon (about 8 strips), divided
- 2/3 cup chopped scallions, divided
- 1/4 cup whole milk, divided
- 1/4 cup butter, softened, divided
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1/4 cup chopped chives
Preheat your grill to 400°F.
Using a fork, poke several 1/4-inch-deep holes into each potato and brush with olive oil.
Place potatoes on the top warming rack of your grill and close the lid. Cook until tender, about 1 hour.
Remove potatoes from grill and let them cool until safe to handle.
Cut 3-inch-wide openings into each potato. Scoop out the pulp and deposit into 2 separate bowls; one with sweet potato and the other with russet potato pulp. Leave about 1/2 inch of potato intact in the shells.
Mash the sweet and russet potato pulp separately with equal portions of sour cream, Cheddar cheese, crumbled bacon, scallions, milk, butter, salt and pepper.
Generously stuff half of each potato skin with the russet mixture and the other half with the sweet potato mixture.
Return stuffed potatoes to the top warming rack and cook for another 15 minutes.
Remove potatoes from your grill. Top with freshly chopped chives and serve while they’re nice and warm.
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