Laurie’s Grilled Greek Potato Skins

Directions:

1. Preheat the grill to 400 or high.
2. Pierce each potato several times with a fork.
3. Wrap the potatoes with alumium foil place on grill and bake until a fork easily pierces the potatoes, about 50 minutes.
   Do NOT turn off the grill.
4. Carefully, remove potatoes and remove aluminum foil and let cool until you can easily handle.
5. When potatoes have cooled enough to handle, slice each potato in half lengthwise. Scoop out the flesh with a spoon, leaving just a little bit of potato flesh in the skin.
6. Brush the inside and outside of potato skin generously with extra virgin olive oil and season both sides with salt.
7. In a medium bowl, mash together cheese, sun-dried tomatoes, oregano and olives (and prosciutto or bacon, if using). Set aside.
8. Place the potato halves skin-side up on a new piece of alumium foil (or cast iron pan) directly on the cooking grates and grill until crispy, 12 to 15 minutes.
9. Open the grill and carefully fill potato skins with a scoop of the cheese mixture.
10. Bake 8 minutes with grill cover down until melted.
11. Remove and enjoy.