Ingredient List:

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 cooking oil

1. 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.

2. 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.

3. 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.