6 medium russet potatoes
2 strips bacon, cooked and finely diced
2 tablespoons white onion, finely diced
2 tablespoons jalapeno pepper, finely diced
2 cloves garlic, pressed
1/4 cup sour cream
1 tablespoon fresh chives, diced
1 teaspoon chili powder
1 teaspoon olive oil
1/8 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/4 cup shredded cheese
aluminum foil sprayed with
Thoroughly clean potatoes under running water to
ensure that potato is free of all dirt and debris. Cut in
half length-wise. Wrap potatoes in aluminum foil.
Bake in oven, or cook in grill over indirect, medium
heat, for 1 hour at 350 degrees.
While potatoes are baking, press garlic, dice
onions and jalapeno pepper and place in bowl. Dice
bacon into very tiny pieces and cook in frying pan over
medium high heat for about 4 minutes, or until bacon
is translucent. Remove from heat and reserve diced
bacon, including drippings.
When potatoes are done, cut in half and scoop the
pulp out into a mixing bowl. Add seasonings and sour
cream and mix. Add in all other ingredients except
shredded cheese and spoon mixture into potato skins.
Top with shredded cheese, and grill for 30 minutes.