SMOKE- PLANKED PEROGY POTATOES

Serves: 3 to 6

3 large russet potatoes, washed and scrubbed 1/4 cup (60 mL) butter ½ sweet onion, diced 1 cup (250 mL) cottage cheese 2 cups (500 mL) grated cheddar cheese 2 tbsp (30 mL) sea salt or kosher salt 1 wooden plank, unsoaked 6 to 8 slices bacon, fried until crisp, cooled and crumbled sour cream (optional)

1. Prepare your grill for indirect cooking on medium heat. Place the potatoes on the cool side of the grill, and roast them for 40 to 60 minutes, or until a knife or toothpick can pierce the potatoes and easily be removed. Take the potatoes off the heat, and allow them to cool until they are easy to handle.

2. Cut the potatoes in half lengthwise. Using a spoon, scoop out the flesh, leaving enough attached to the skin so the potato has some structure. Place the potato flesh in a large bowl.

3. Melt the butter in a saute pan on low to medium heat. Add the onions and cook until softened, 5 to 15 minutes. Using a fork, stir the onions into the potato filling, and then mash the potatoes. Add the cottage and cheddar cheeses and salt and mix thoroughly. Adjust the seasoning, as necessary. Scoop this filling into the reserved potato skins. ( You can make the potatoes ahead to this point, and then chill them until you’re ready to finish them at your cookout).

4. Prepare your grill for cooking on medium heat. Set the plank on the grill and set the stuffed potatoes on top. Close the lid and plank-roast the potatoes for 20 to 30 minutes. Remove them from the heat once they are heated through and the cheese is melted. Serve on individual plates and garnish with bacon bits and sour cream (if using).