4 medium sized russet potatoes
3 tbs cream cheese
2/3 cup heavy cream
2 cups shredded cheddar cheese
garlic salt and pepper to taste
smoked paprika
chives, optional
crumbled bacon, optional
Preheat oven to 400 degrees. Scrub potatoes clean and rub with vegetable oil and salt (if desired). Bake on a foil lined cookie sheet for 60-75 minutes. When a paring knife slides easily in and out of the center of the potato, they are done.
Remove from oven and let cool while you gather the rest of the ingredients.
Split each potato in half and scoop out the insides into a standing mixer bowl. You can get almost all of the potato out since the skin will be slightly more tough since you didn't wrap them in foil.
Add the cream cheese, heavy cream, cheese, garlic salt and pepper. You will also want to add any additional fillings you have selected. Whip the mixture with your whisk attachment until mostly smooth.
If you want the potatoes to look extra fancy you can pipe the filling into the potato shells, or just spoon it in. Top with a sprinkle of paprika.
Place filled potato skins on a grill heated to medium/high. Close the lid and cook for 8-10 minutes until re-warmed.
Serve immediately.
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