Ingredients
- 4 Large Baking Potatoes
- 4 Boneless Chicken Thighs
- 2 Cups Shredded Cheddar Cheese
- ½ Cup Sour Cream
- 2 Green Onions (chopped)
- 4 Slices of Cooked Bacon (chopped)
- Olive Oil
- Salt and Pepper
- Monument Grills Texas Chicken Rub
- Monument Grills Texas Sweet BBQ Sauce
Preparation
- Preheat Mesa 415BZ to 400° F.
- Wash the potatoes and dry them. Use a fork to poke holes around the potato skin. Rub oil all over the outside of the potatoes. Season to taste with salt and pepper. Wrap each potato in a sheet of foil.
- Place the potatoes directly on the grill grates and cook for 1 hour.
- Meanwhile, season the chicken thighs with Monument Grills Texas Chicken Rub.
- Place the chicken directly on the grill grates and cook for approximately 7 minutes. Flip and cook for an additional 7 minutes until IT reaches 165° F. Remove the chicken, allow it to rest, and then dice it into small pieces.
- Unwrap the potatoes, cut each potato in half, and then use a spoon to scoop the insides of the potatoes into a large bowl.
- In the bowl with the potatoes, add the diced chicken, chopped bacon, sour cream, and half of the shredded cheese. Mix well.
- Use a spoon to scoop the potato filling mixture back into the potato halves.
- Place the loaded potatoes on the warming rack on the grill. Top with remaining shredded cheese, BBQ sauce, and green onions. Cook an additional 20 minutes, until the cheese is melted.
- Remove from the grill and serve immediately.
Featured grill
- 4 main burners + a sear burner + a side burner, 62,000 BTU
- Total 630 sq. in cooking area
- Clearview® lid
- Porcelain-enameled cast iron grates
- LED control knobs
