Serve warm or room temperature. Make baked potatoes the night before so you'll have potatoes already cooked for this recipe. If you have access to a microwave you can shorten prep time by microwaving the potatoes.
8stripsvery crisp bacon - cut crosswise into 1-inch pieces
1/2sticksalted butter - softened
2Tgarlic - crushed and minced
Salt and pepper - to taste
1bunchscallions - thinly sliced
8ozMexican Blend cheese - shredded
dash or two of Tabasco or other hot sauce.
Heat grill to high
Wash and scrub potatoes
Pierce the potatoes with a fork; brush with oil and sprinkle with sea salt (optional)
Wrap potatoes in heavy duty tin foil.
"Bake" until tender, about an hour.
Alternately, cook potatoes in the microwave until almost cooked through. Then brush with oil and sprinkle with sea salt (optional) and place directly on the grill grates and cook turning frequently until skin is blistered and becoming crispy.
Let cool slightly, then cut into bite-size pieces.
In a skillet cook/heat bacon until crispy. Then drain on a paper towel. Or place on a wire rack and bake @ 450 degrees F until crispy. Crumble bacon.
Combine butter and sour cream in a large bowl season to taste with salt and pepper and hot sauce if you are using
Stir in the potatoes, bacon, scallions garlic and cheese.
Serve at warm or at room temperature and garnish with cilantro.
Stress-free tip:Bake the potatoes the day before and heat on the grill just before putting the salad together.