Directions
- Preheat grill to 350°F.
- Wash and pat dry potatoes. Brush with oil and sprinkle salt on all sides.
- Bake potatoes in the grill until they reach an internal temperature of 205-210°F.
- Remove potatoes from the grill. Carefully cut the top third of each potato off and scoop out the flesh into a mixing bowl.
- To the bowl, add butter and cheddar cheese, then mash until a consistent texture. Add in sour cream, half of the bacon, and BBQ rub. Gradually add in heavy cream until you have a creamy (but not too thin) consistency.
- Fill potato skins with mashed mixture and return to the grill for 10 minutes.
- Remove potatoes from the grill, top with colby jack cheese and place back in the grill until the cheese is melted and golden brown.
- Remove potatoes from the grill, garnish with extra sour cream, bacon, and green onions.
