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BBQ Potato Skins

    2 large russet potatoes
    4 tablespoons butter, melted
    Salt and pepper
    1 cup shredded Cheddar
    6 slices bacon, cooked and crumbled
    1 cup sour cream
    2 tablespoons prepared horseradish
    3 tablespoons sliced green onions
    1/2 cup chopped tomatoes
    Chopped chives, for garnish

  Preheat oven at 350F. Clean and bake potatoes in oven for 1 hour.
 When done, allow to slightly cool and cut into halves.

  Preheat grill to medium heat. Scoop out the pulp, leaving a 1/4 inch
 thick shell for the toppings. Cut the potatoes into quarter wedges,
 brush with butter and season with salt and pepper. Place on grill and
 cook until crisp, about 10 minutes. During the last few minutes of
 grilling, remove potatoes and place on a cookie sheet. Top the
 potatoes with cheese and bacon and place back on top of grill.

  While potatoes are grilling, combine the sour cream and horseradish
 in a small bowl and mix well. Place potatoes on serving plates and
 top with the green onions, chopped tomatoes and the sour cream
 horseradish sauce. Sprinkle with chopped chives, for garnish.