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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.

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