Double Baked Cheesy Bacony Smoked & Loaded Potatoes

1. Coat russet potatoes in olive oil and season generously with kosher salt & black pepper.
2. Pierce the potatoes multiple times with a fork.
3. Bake on your grill at 350°F (175°C) until the internal temperature reaches 210°F (99°C) for perfect potato fluffiness.
4. Remove from grill and cool slightly until you can handle them.
5. Split open the potatoes and remove the flesh to a medium-size bowl.
6. Season the potato flesh with sour cream, chives, bacon, chicken rub, and shredded smoked Gouda (or your favorite cheese).
7. Load the potato skins back up, piled high with the seasoned mixture.
8. Add additional sharp cheddar cheese and smoked bacon bits on top.
9. Return to the grill until the cheese is melted and bubbly.
10. Eat & Enjoy.