grilled twice "baked" potatoes

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.

take-out fake-out: outback's loaded potato soup

• Red Skinned New Potatoes (6-8 depending on the size)
• 1 Onion, diced
• 1 qt chicken stock
• 2 cups water
• Salt to taste
• Pepper to taste
• 1 dash of basil
• 1 dash of sugar
• 2 sticks of butter
• 3/4 cup of flour
• 1 1/2 cups heavy cream

Garnish

• 4-6 pieces of cooked bacon, chopped
• Chopped chives or green onions
• 2 cups shredded cheddar

Directions

1. Boil the potatoes, set aside until cool enough to handle
2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
3. Add the onion and cook until softened.
4. Add the flour and stir while it cooks for about 3 minutes.
5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
6. Bring to a boil, stirring often with a wire whisk.
7. Gradually add the heavy cream until you’ve reached the proper consistency.
8. Chop the potatoes into bite sized cubes and add to the soup.
9. Simmer until the potatoes are warmed through
10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and cheese.