• 2 medium-large baking potatoes
• 2 teaspoons olive oil
• 2 teaspoons salt
• 2 tablespoons butter, melted

STUFFING INGREDIENTS

• 1 cup shredded sharp cheddar cheese
• 1/4 cup non-fat Greek yogurt
• 3 tablespoons roasted red pepper, diced
• 1/2 tablespoon cilantro, finely diced
• 1/2 tablespoon green onion, finely diced
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

1. Thoroughly wash and dry potatoes and rub with oil and salt.
2. Wrap potatoes in foil and bake in an oven at 200°C until done for about 1 hour. Let potatoes cool for 15 minutes.
3. For each potato, cut off the top quarter (long ways). Remove and discard the peel from that piece and keep the pulp in a bowl. Using a melon baller or large spoon, scoop out the potato pulp and add to the bowl.
4. Add the remaining stuffing ingredients except the butter into a bowl and thoroughly mix together, smashing with a fork. Spoon the mixture back into the potato shells.
5. Top with a little extra shredded cheese and drizzle with butter.
6. Cook the stuffed potatoes on an indirect grill (or oven) preheated to 176°C until cooked through, about 20 minutes if potatoes are warm, 30 minutes if potatoes are made ahead of time and refrigerated.