Once you have cut them, with a spoon, spoon the flesh out into a mixing bowl. For this recipe, I have a total of 4 cups.
Add in the salt, onion powder, and pepper.
Add in the chicken broth and the melted butter.
Mix with a hand mixer until combined. The texture won’t be smooth yet.
Add the sour cream, bacon bits, and 1 cup of shredded cheese
Mix with the hand mixer until all ingredients are combined.
With a spoon, scoop some of the potato mixtures back into the potato skin.
Top each potato with some additional shredded cheese and bacon bits.
For the potato skin, you can add some of the potato mixtures to make them mini twice-baked potatoes or turn them into potato skin. This is how I make my potato skin
Brush some butter.
Add some cheese and top with bacon.
Heat on the BBQ alongside the twice-baked potatoes.
Place your stuffed potatoes on a half cookie sheet (in this case I used a USA pan) or a disposable aluminum pan) and place them directly on the grill.
Bake 15-20 minutes or until heated through and cheese is melted.