Start with two 6-7″ Russet (Idaho) potatoes.
Wash potatoes with cold water
Place 2 potatoes on a paper towel on a plate.
Using a fork, stab the top of the potatoes deep enough to simply pierce the skin and allow moisture/steam to escape.
To speed up the cooking process, place plate of potatoes into microwave.
Cook in microwave on High for 15 minutes, flipping the taters over every 5 mins.
After they have been in the micro for 15 mins, remove from microwave and allow to cool 5-10 mins or until they are cool enough to touch. This is a good time to begin pre-heating your grill. Heat to medium (400 degrees give or take)
Next, cut the potato length-wise, removing the top 1/3 of the tater.
Now, grab a spoon and gently begin scooping the “meat” out of the potato and place it into a medium size bowl, thus turning the potato into a tater boat. Try to leave about 1/4″ of the potato against the skin for strength.
Tater boat
In the bowl that you scooped the innards into, add 1/2 cup sour cream, 2/3 cup cheddar cheese, 1 tbsp minced parsley (parsley flakes will work too), a little salt and pepper, and mix around. Don’t over-mix the filling, leave it chunky.
Scoop the mixture back into the tater boats. There should be a little too much mixture left over after filling the boats. Om nom nom…
I like to add bacon pieces on top of my potatoes. Any salad bacon toppers work fine for this.
Place the potatoes directly on the grill and cook for approximately 10-15 mins. Try to keep the lid down so that the heat permeates all sides of the taters.
Tater 1
Tater 2 - with bacon pieces
Remove the potatoes once they start to become golden and you can see the cheese mixture starting to bubble out.
Twice baked potatoes, fresh off the grill!
Twice baked potato with thin-cut NY Strip steak (Montreal steak seasoning), both grilled.
Om nom nom!
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