Horseradish and Smoked Gouda Stuffed Potatoes

Ingredients

• 4 unpeeled large russet potatoes
• 2 tsp canola oil
• 1 1/2 tsp salt, divided
• 1 1/2 tsp freshly ground pepper, divided
• 1 cup shredded smoked Gouda cheese
• 1/2 cup thinly sliced green onions
• 1/4 cup sour cream
• 3 tbsp prepared horseradish
• 6 cloves garlic, finely chopped
• 2 tsp Louisiana-style hot sauce

Directions

1. Scrub potatoes and pat dry with paper towels; prick potatoes with a fork.
2. Brush potatoes with oil, rotating to brush all sides. Sprinkle with 1 tsp salt and 1 tsp pepper.
3. Place potatoes on warming rack over medium heat on natural gas barbecue. With lid down, bake potatoes, turning occasionally, until potatoes are tender, about 45 – 50 minutes.
4. Transfer potatoes to a cutting board. When cool enough to handle, cut potatoes in half lengthwise.
5. Scoop pulp from potato halves, leaving a 1/4 inch thick shell; set potato shells aside.
6. Combine pulp, cheese, green onions, sour cream, horseradish, garlic, hot sauce, remaining 1/2 tsp salt and remaining 1/2 tsp pepper in a bowl. Mash with a potato masher until smooth.
7. Pipe or spoon pulp mixture into potato shells, dividing equally.
8. Grill stuffed potatoes over high heat until lightly browned, about 4 – 5 minutes.