Ingredients
- 227g Summer Fresh Roasted Garlic Hummus
- 6 Russet or Yukon Gold Potatoes
- 3 Tbsp olive oil
- ½ cup Cheddar Cheese, shredded
- ¼ cup Cooked Bacon, crumbled
- 4 Tbsp Green Onion, chopped fine
Directions
- Cut each potato with a cross-hatch pattern down almost to the bottom, but not cutting all the way through. Pull open the “petals” of potato slightly so you can fill it in.
- Place potatoes in a cast iron skillet or BBQ-safe dish and brush with olive oil. Season with salt & pepper to taste. Place skillet/dish on BBQ at high-heat and cook for 40 minutes with lid closed. Open the lid and brush potatoes again with olive oil, then cook for another 40 minutes.
- Ten minutes before cooking finishes, fill each potato with Summer Fresh Roasted Garlic Hummus, cheddar cheese, and crumbled bacon. When potatoes are done, transfer to a serving tray and garnish with green onion.