Sausage Cheddar Potato Bombs
Ingredients
4 medium-large Russet potatoes
1 pound (500 g) sliced bacon
4 tsp (20 mL) olive oil
4 tsp (20 mL) seasoning
(your favourite)
½ pound (250 g) Italian sausage
meat, cooked
2 oz (57 g) cheddar cheese
½ cup (125 mL) sour cream
2 green onions, sliced
4 12x12in sheets of aluminum foil
Directions
Pre-heat your BBQ to med-high heat.
Wash potatoes and pat dry. Using an apple corer, cut a hole each potato lengthwise. Keep the cores, cut ends about 1 inch long, and set aside.
Add sausage meat and cheddar to the potato via the hole, plugging one end of the potato with one of the core pieces. Stuff the potato then plug other end, leaving about ½ inch of potato sticking out. Once done, rub entire potato with olive oil and seasoning, wrap in bacon and cover with aluminum foil. Bake on grill, rotating potatoes every 15 minutes, for one hour.
Unwrap foil carefully to prevent bacon from sticking, cut potato in half and serve with sour cream and green onion