Step 1

Set your BBQ for indirect heating and heat up to 400°F with the lid closed so the temperature is even throughout.

Step 2

Place the potatoes on a plate. With a fork, poke each potato 3 to 4 times. Then, coat them with olive oil. Sprinkle salt and onion powder to coat each potato.

Step 3

Place the potatoes directly on the preheated grill. Close the grill and cook for 75 minutes or until the internal temperature of the potatoes reaches 205°F.

Step 4

Remove the potatoes from the grill and let them cool off.

Step 5

Once the potatoes are cool enough to touch, slice them in half, length-wise.

Step 6

Spoon out the white portion of the potato into a mixing bowl. Add in the salt, onion powder, and pepper. Next, add in the chicken broth and the melted butter. Mix with a hand mixer until combined. (The texture won’t be smooth yet.)

Step 7

Add the sour cream, bacon bits, and 1 cup of shredded cheese. Mix with the hand mixer until all ingredients are combined.

Step 8

With a spoon, scoop some of the potato mixture back into the potato skins. Top each potato with some additional shredded cheese and bacon bits.

Step 9

Place your stuffed potatoes on a half cookie sheet or a disposable aluminum pan and place them directly on the grill.

Step 10

Cook for 20 minutes or until the cheese is melted and the potatoes are heated through.