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Prep Time
5 mins
Total Time
15 mins


jalapeños, divided
½ cup
125 mL
lime wedges, divided
1 tsp
coarse salt
5 mL
½ cup
lime juice
125 mL
½ cup
125 mL
2 ½ cups
ice cubes
625 mL
1 bottle
lager or ale craft beer, chilled
12 oz


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.


For lime-salt rim, mix 1/2 tsp (2 mL) finely grated lime zest to the salt used for glass rimming.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
19 g
16 g
1 g
590 mg
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