Grilled Potato Skins
4 medium baking potatoes
1 tbsp. butter, melted
1/4 cup picante sauce
1/2 cup (2 ounces) shredded Cheddar cheese
2 tbsp. bacon bits
1/2 cup chopped tomato
1/4 cup sliced green onions, green tops included
1/3 cup mayonnaise
1/4 cup sour cream
2 tbsp. Ranch salad dressing
1 tbsp. bacon bits
1/2 tsp. garlic powder
Scrub potatoes; prick with a fork. Place 2 of the potatoes in the microwave
oven. Micro-cook on 100% power (high) for 11 to 14 minutes, or until just
tender, rearranging once after 7 minutes. Repeat with remaining potatoes. Cool
enough to handle.
Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell.
Discard pulp, or save for another use. Brush the inside of each potato with
melted butter. Spoon 1 tsp. picante sauce into each potato shell. Sprinkle each
with cheese. Add bacon.
Grill potato skins on an uncovered grill directly over medium coals for 10 to 12
minutes or till skins are crisp. Sprinkle with tomato and green onions. Top with
sour cream mixture. Yield: 4 servings.