Serves: 6 (makes 24 to 30 skins) Total Time: 1 Hour, 40 Minutes
1 or 2 untreated Napoleon® 12-inch cedar planks, soaked overnight
6 baking potatoes
¼ cup oil (olive oil, garlic infused oil, or melted butter)
¼ cup Memphis Rib Rub
8 slices bacon, diced, fried crisp, and wrapped in paper towel
½ cup shredded old orange cheddar cheese
3–4 green onions, chopped
Boil or bake potatoes until tender. If baking, place them onto the warming rack of your grill and bake at 400°F for 1 hour. When you remove the potatoes from the grill, use an oven mitt or Napoleon’s PRO Heat Resistant Gloves to hold the potatoes while you cut them in half lengthwise (along the thin edge) and scoop out flesh (reserve it for another use like one of these recipes), leaving a ¼- to ½-inch shell. A grapefruit spoon is really handy for this.
Preheat your grill to medium-high, about 450ºF.
Cut each potato shell lengthwise into wedges you can get 2 to 5 depending on the size of the potato. Brush both sides of each wedge with your favorite oil or butter. Sprinkle all over with Memphis Rib Rub.
Place potato skins on the pre-soaked planks and set the planks on the grill over direct heat. Close the lid and grill-roast for 10 to 12 minutes. Have a spray bottle of water handy in case plank catches fire.
Open grill and generously brush wedges with the Alabama White Barbecue Sauce. Sprinkle with bacon and then with the cheese.
Close the lid and grill a further 3 to 5 minutes, or until the cheese has melted and browned a bit and the edges of the potato skins are crispy.
Remove from the grill and garnish with the chopped green onions. Serve immediately right from the plank (unless the plank is too burned) with more Alabama White Barbecue Sauce on the side for dipping.