Set your grill for indirect heating. Heat to 400 degrees F. Once you have reached 400 degrees F, close the lid and wait 15 minutes so the temperature is even throughout the whole grill.
Wash the potatoes. Pat dry with a paper towel and place them on a plate.
With a fork, poke each potato 3 to 4 times. Coat them with olive oil then sprinkle salt and onion powder to coat each potato.
Place the potatoes directly on the preheated grill.
Close the grill and cook for 75 minutes or until the internal temperature reaches 205 degrees F. Depending on the size of the potatoes your time may vary this is why I rely on internal temperature. Also, when they are cooked, the skin will feel crispy and when pushing on it slightly it feels tender.
Take them off the grill and let them cool off.
Once the potatoes are cool enough to touch, slice them, length-wise.
Once you have cut them, with a spoon, scoop the flesh out into a mixing bowl (make sure to leave a little flesh still on the skins). Add in the salt, onion powder, pepper, chicken broth and the melted butter.
Mix with a hand mixer until combined. The texture won’t be smooth yet.
Add the sour cream, bacon bits, and 1 cup of shredded cheese
Mix with the hand mixer until all ingredients are combined.
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.
Place your stuffed potatoes on a half cookie sheet (or a disposable aluminum pan) and place directly on the grill.
Cook for 20 minutes or until the cheese is nice and melted.
Remove from grill and enjoy!
Notes
Use any of your favorite cheese for these.
Do not forget to pierce your potatoes before grilling.
Russet potatoes are best to use for this recipe.
Do not wrap your potatoes in foil while grilling.
Try to leave about 1/4 inch left in your potato skin to make sure that it has structure.