2 Russet potatoes
Chives or green onion chopped
Salt and pepper
Bake the potatoes until they are almost done, (the ones that were more undercooked worked best because they didn't fall apart like the others. Remove from the oven and let them cool. Use a spoon to carve out the pulp (I left about a half inch of pulp because I love taters). Brush with butter, salt and pepper. PLace on the grill, and cook until crispy. During the last few minutes of grilling, top the skins with cheese. Remove from grill and top with sour crew, bacon, and chives.
Pair with a yummy beer and enjoy watching some football!