Recipe courtesy of Justine Simmons

Grilled Twice-Baked Potatoes

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 40 min
  • Yield: 8 servings
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4 russet potatoes

Kosher salt and pepper 

Kosher salt and pepper

One 8-ounce package cream cheese, softened 

1 cup grated Monterey Jack 

1 tablespoon garlic powder 

Pinch smoked paprika 

12 slices bacon, cooked crisp and crumbled, for garnish

12 slices bacon, cooked crisp and crumbled, for garnish 

4 scallions or chives, thinly sliced, for garnish 


  1. Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
  2. Prick the potatoes with a fork and bake until cooked through and tender, 1 hour. Scoop the flesh into a bowl, leaving the skins intact. To the bowl, add some salt and pepper, the cream cheese and Monterey Jack, and the garlic powder. Mix until well blended, then spoon into the potato shells. Sprinkle with smoked paprika.
  3. Place the stuffed potatoes on the grill and cook for 10 minutes. Serve topped with bacon and scallions.

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