Crispy Potato Skins

• 6 large russet potatoes, baked for 1 hour at 400F and cooled
• 1 cup bacon, cooked and chopped
• 1 tablespoon olive oil
• 2 cups provolone cheese, shredded
• 14 cup green onion, chopped
• salt and pepper

1. Cut cooled baked potatoes in half lengthwise.
2. Scoop flesh from potatoes, leaving 1/4 inch in each.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Top with green onions, bacon, and cheese.
5. Preheat barbecue to 220F (medium-high).
6. Place potatoes on well-oiled grill.
7. Cook for 4-5 minutes with lid closed, or until cheese has melted and bottoms of potato skins are crispy.

russet potatoes, bacon, olive oil, provolone cheese, green onion, salt

Taken from www.food.com/recipe/crispy-potato-skins-293787 (may not work)