I really wish the picture did this plate of edible goodness justice.

Potatoes, cooked and mashed with cream cheese, bacon, cheese, butter, and scallions. And then stuffed inside zucchini’s that have been halved, seeds scooped out and cooked. Topped with more cheese and made melty.

Did I mention this is all done on the grill so you don’t have to suffer the indoor heat?

Yes, you heard that right. Everything is grilled. (Even the bacon). But, don’t let that stop you, you could totally do everything via stovetop or oven… whatever floats your boat (see what I did there?)

Ingredients:

4 zucchinis, halved, seeds scooped out (I use a melon baller to make it easy)

2 Tbsp evoo

1 tsp salt

12 new potatoes

evoo

salt

5 pieces of bacon, cooked and crumbled

1 cup shredded cheddar cheese

1/3 cup cream cheese

4 green onions, sliced

10 Tbsp butter

1 tsp salt

Cheddar cheese

Directions:

Preheat grill to medium.

Rub prepared zucchini with 2 Tbsp evoo and ½ tsp salt. Grill until just cooked, but not super tender. You don’t want them to fall apart.

Place 4 potatoes on a square of tin foil. Rub with evoo and a pinch of salt. Seal packet. Repeat with remaining potatoes.

Place potato packets on top shelf of grill. Cover and cook for 45 minutes.

Remove potatoes from grill. Remove tin foil and place potatoes in a large bowl. Add bacon, cheese, cream cheese, green onions, butter and 1 tsp of salt.

Use a potato masher to combine all ingredients.

Over fill zucchini with potato mixture, topping with additional cheddar on top.

Place boats in a grill safe pan and return to grill. Cover and cook 5 minutes, until cheese is melted, and everything is warm and toasty.