Cover russet potatoes with olive oil and sprinkle top with Atlantic Saltworks Salt Flake. Put on grill for about an hour, vents wide open.
Hollow out the potatoes once soft put soft potatoes guts aside.
Mix up equal parts shredded cheddar and cream cheese and butter and add just a touch of your favorite BBQ rub for color and a little kick. Then add your potato guts and some chopped up cooked bacon and restuff the hollowed out potatoes.
Toss em on the grill before your steaks to get that cheesy goodness to melt all throughout the potato.
Once you got meltage, you’re good, time to eat!
Good Morning Gloucester 