3 slices bacon
4 baking potatoes (or 6 smaller potatoes)
freshly ground black pepper
1 cup sour cream
1/2 cup BBQ sauce
4 TBSP unsalted butter, cut into small pieces
2 TBSP chopped fresh chives
Place the bacon in a small skillet on the stovetop and cook at medium-high heat until crispy. Transfer cooked bacon to a paper towel-lined plate to cool. Reserve some of the bacon fat for later.
Wash & scrub skins of potatoes and then dry. Preheat a grill to high to get nice and hot, and then bring the heat back down to medium. Brush the skins of the potatoes with some of the reserved bacon fat & then sprinkle with salt & pepper. Grill your potatoes until crispy on the outside and soft on the inside. While potatoes are grilling, prepare all of your fillings by chopping your cooked bacon, setting aside your sour cream, BBQ sauce, butter & chives. Potatoes are done once you're able to gently squeeze each potato & they give and are squeezably soft. If you're potatoes are smaller in size, they make take only 45 minutes or so to cook. Otherwise if they are larger in size, you may need an hour or a little over to thoroughly finish cooking. Just keep an eye on them based on size that you have purchased. When done, transfer potatoes to a serving platter to cool slightly so that you can handle them.
Once potatoes are slightly cooled enough to handle, pierce each top making an X in the center and gently squeezing them to create an opening. Fill each potato with some sour cream, BBQ sauce, butter, bacon & chives. These are great as a side dish any night of the week or a yummy appetizer for a party when you get smaller potatoes. Enjoy !!