8rashesbaconfried until crisp, cooled, and crumbed
1/2cupsour creamto garnish
2spring onionsthinly sliced to garnish
Equipment
plank
large bowl
saute pan
Directions
Oven-roast or grill the potatoes for 40 to 60 minutes at 350 degrees F (280 degrees C) until a knife or toothpick can pierce the potatoes and easily be removed. Take the potatoes off the heat, and allow them to cool until they are easy to handle.
Cut the potatoes in half lengthwise. Using a spoon, scoop out the flesh, leaving enough attached to the skin so the potato has some structure.
Place the potato flesh in a large bowl. Place the potatoes skin side down evenly spaced on a presoaked cooking plank.
Melt the butter in a sauté pan on low to medium heat. Add the onions and cook until softened, 5 to 15 minutes.
Using a fork, stir the onions into the potato filling, then mash the potatoes. Add the cottage cheese, cheddar cheese, and salt then mix thoroughly. Adjust the seasoning, as necessary.
Scoop this filling into the potato skins on the plank.Tip: You can make the potatoes ahead to this point, and then chill them until you’re ready to finish them at your cookout.
Prepare your grill for cooking on medium heat. Set the plank on the grill with the stuffed potatoes on top. Close the lid and plank-roast the potatoes for 20 to 30 minutes.
Remove the stuffed potatoes from the grill when the cheese is melted. Serve on individual plates and garnish with bacon bits, sour cream, and spring onions.