- Prep Time
- 5 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 2
- jalapeños, divided
- ½ cup
- sugar
- 125 mL
- 5
- lime wedges, divided
- 1 tsp
- coarse salt
- 5 mL
- ½ cup
- lime juice
- 125 mL
- ½ cup
- tequila
- 125 mL
- 2 ½ cups
- ice cubes
- 625 mL
- 1 bottle
- lager or ale craft beer, chilled
- 12 oz
Method
- Step 1
- Preheat grill to medium-high. Wash and scrub potatoes; prick all over with fork. Microwave on high, turning once, 8 to 10 min. until potatoes can be easily pierced with a fork. When cool enough to handle, cut each potato in half lengthwise. Scoop flesh into bowl, leaving 1/2-in./1-cm thick potato "shells".
- Step 2
- Mash the scooped-out potato flesh with sour cream, salt and pepper. Stir 1/4 cup (60 mL) cheese, bacon and 4 tsp (20 mL) chives. Fill potato skins. Top with remaining cheese. Arrange on plank and place on grill. Close lid and cook 12 to 15 min.; or until cheese melts and potato is heated through. Garnish with remaining chives to serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 160
- Carbs:
- 19 g
- Sugar:
- 16 g
- Protein:
- 1 g
- Sodium:
- 590 mg