Ah, summertime.  Time for grilling!

I made these on Friday night, along with a marinated pork tenderloin and skewered Vidalia onions.  We served it with a lovely Carlisle Syrah, and then spent the rest of the evening enjoying the night and playing cards with the kids by the Citronella candlelight.

Good times.

I came up with this maybe a year or so ago, as I tried to think of new sides for the grill.  This worked out pretty dang good.

Here are the ingredients:

4 medium sized potatoes (I used Yukon Gold)
Grapeseed oil
Salt and Pepper
1 TBSP Chives
1/2 c sour cream
2 TBSP cream
4 TBSP skim milk
3/4 c Cheddar cheese, plus 3/4 c cheese for topping
1/2 tsp pepper
1/2 tsp salt

Now the amount of the ingredients above all really depend on how big your potatoes are and how much of the insides you scoop out.  Feel free to use less and then adjust as needed.

First, microwave the potatoes for 6-10 minutes (again depends on their size).  You want them to have some give to them, but not well done.  Scooping out the insides you need the shells to have some sturdiness.


Cut in half.  Using a big spoon, scoop out the insides – making sure to keep a good 1/4 inch along the sides.  I usually push in the spoon around the edge that I want to keep and then scoop them out.  That seems to work pretty good.



Turn the skins over and brush with oil.  Add pepper and salt (I used red alaea sea salt).  This makes the skins tasty.  Turn them back over when done.



Snip up the chives into the bowl with the insides, then add the remaining ingredients.



Now fill the skins up with the mixture.


Put on the grill on medium heat.  My grill was around 375 – 400 degrees, and I baked them for a good half hour.


When everything is about done, top with some extra cheese.  Allow it to melt and serve the deliciousness!