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These pota­toes I decided to do on the weber, but for the true fire die hards, I am sure wrap­ping the pota­toes in tin foil, and plac­ing them in the coals will work just as well, but get­ting to melt the cheese in tin foil does not work, as most of the cheese ends up stick­ing to the tin foil. Another option might be to try this with blue cheese, as I donʹt think blue cheese will stick to the tin foil, although I have not tried this.

medium to large pota­toes, cut approx­i­mately 4mm wide, about 80% through (see photo)
bacon, cut into sec­tions, the width of the potato
gar­lic, cut into sliv­ers
grated ched­dar cheese
olive oil (optional)
salt
finely chopped rose­mary, optional

Cook the potato on indi­rect high heat for approx­i­mately 20 to 30 min­utes, or until about halfway done. Remove from the heat and insert into the slits in the potato, gar­lic, bacon, gar­lic bacon, until all the slits are filled. Cook for a fur­ther 20 to 30 min­utes. Five min­utes before serv­ing, sprin­kle with cheese.

Serve with the rose­mary, olive oil and salt.

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