Cut each potato lengthwise into flour wedges. Cut away the white portion, leaving 1/4 inch on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 35 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.6mg||3 %|
|Sodium 29.1mg||1 %|
|Potassium 399.7mg||11 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 14.4g|
|Protein 2.1g||3 %|
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Calories per serving: 107
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