Grilled Cottage Fries with Bacon Cheese Dip

• 4 (8-ounce) russet potatoes, washed, dried
• 1/4 cup Land O Lakes Butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces sliced Land O Lakes Deli American
• 1 cup buttermilk*
• 2 tablespoons coarsely chopped flat leaf parsley
• 1/2 teaspoon pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup chopped bacon or real bacon bits

1. Prick holes in potatoes, using fork.
2. Place potatoes onto microwave-safe plate.
3. Microwave, turning once, 8-10 minutes or until potatoes are knife tender.
4. Carefully remove from microwave; refrigerate at least 2 hours to cool.
5. Place cheese into food processor bowl fitted with metal blade; pulse until crumbly and sticks together.
6. Add all remaining dip ingredients except bacon; pulse until well mixed.
7. Stir in bacon.
8. Refrigerate until serving time.
9. Cut cooled potatoes in half lengthwise.
10. Place potato cut-side down; cut each half into quarters lengthwise.
11. Heat gas grill to medium-high or charcoal grill until coals are ash white.
12. Combine butter, salt and 1/8 teaspoon pepper in bowl.
13. Brush each potato wedge with butter mixture; place onto grill.
14. Grill, turning once, 10-14 minutes or until potato wedges are crispy.
15. Serve with the bacon cheese dip.
16. *Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.

russet potatoes, butter, salt, pepper, buttermilk, flat leaf parsley, pepper, onion powder, garlic, bacon

Taken from www.landolakes.com/recipe/3549/grilled-cottage-fries-with-bacon-cheese-dip (may not work)