2 lg russet potatoes, baked
4 tbs butter, melted
salt & pepper
1 cup shredded cheddar cheese
6 slices bacon, cooked & crumbled
1 cup sour cream
2 tbs prepared horseradish
3 tbs sliced green onions
1/2 cup chopped tomatoes
chopped chives, for garnish
cut potatoes in half.
preheat grill to medium heat.
scoop out pulp, leaving a 1/4" thick shell for the toppings. cut the potato skins into quarter wedges. brush all over with butter & season with salt & pepper.
place on grill & cook until crisp, about 10 minutes. during the last few minutes of grilling, remove potato skins & place on a cookie sheet. top the potato skins with cheese & bacon & place back on the grill.
while potato skins are grilling, combine the sour cream & horseradish in a small bowl & mix well.
place potatoes on serving plates & top with the green onions, chopped tomatoes & the sour cream horseradish sauce. sprinkle with chopped chives, for garnish.
serves 2-4 makes 8 potato skins
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