Twice Grilled Potatoes

Making these twice grilled potatoes is a breeze. Choose good quality Russet potatoes that are blemish free and smooth. Pick potatoes that are all close to the same size so they finish cooking at the same time.

Twice-as-Nice Grilled Potatoes Recipe

• 4 large baking potatoes
• vegetable shortening
• salt
• 8 ounces of shredded cheddar cheese
• 1/4 cup butter
• 1/4 cup milk

Begin by preheating the grill. Scrub the potatoes and dry them well. Coat the skins with vegetable shortening, season with salt, then wrap them in aluminum foil. Place the potatoes in the grill and grill indirectly for 45 minutes to one hour, or until the potatoes give when squeezed.

Remove the potatoes and allow them to cool. Remove the foil, then cut the potatoes in half lengthways. Scoop out the flesh, leaving enough on the skin so that it keeps its shape.

To the scooped-out potato, add the cheese, butter and milk. Season to taste with salt.

Fill the potato shells with the cheesy potato filling, and grill again, over indirect heat, until the cheese has melted and the potato is hot. Serve your twice grilled potatoes immediately.

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