Grilled Twice Baked Potato Sandwich

I recently saw a recipe for a twice baked potato grilled cheese, and liked the idea, but thought having potatoes and bread together would be a little too filling and starchy.  So I had this idea, a grilled cheese like no other, because it has no bread.  I used thinly sliced potatoes instead, and filled the inside with cheese, bacon, and green onions, you know, the most delicious part of a baked potato:)  And then served it with sour cream to dip in.  It was so good.  And it was much faster to make than a traditional baked potato.  Plus, if you ever find yourself craving a grilled cheese but have no bread you can make it this way.  (I hardly ever have bread, when I do buy it, it goes moldy before I eat it all.)  The outside of this sandwich was golden and crispy and the inside was a gooey, melty mess of cheese, bacon, and onions...perfect.

For this recipe I am just listing the ingredients, it's up to you how cheesy and bacony you want the sandwiches.  Each potato makes about 2 sandwiches, since only the biggest slices are used, but if you want to make smaller sandwiches, or bite-sized ones, you could get more out of each potato.  I just used the leftover potato to make hash browns the next day.

Twice Baked Potato Sandwich:

Large potatoes (The bigger the better!)

Cheddar cheese, sliced

Cooked bacon

Green onions, sliced thinly

Vegetable oil

Sour Cream

Preheat oven to 450 degrees.  Wash the potatoes, leave the skin on.  Slice the potatoes lengthwise, for the largest slices possible.  Make each slice about a 1/4" thick.  Place the slices of potato on a foil lined baking sheet and lightly brush each one with vegetable oil.  Turn over and brush other side as well.  Bake for 10-15 minutes, turning half-way through.  They should be tender, but not so cooked that they fall apart. (Mine took 10 minutes.)

Place slices of cheese on half of your potato slices, then add bacon and green onions.  Top with remaining potato slices.  Preheat a large frying pan over medium heat.  Cook the sandwiches slowly so that the potatoes have a chance to crisp up and the cheese melts.  Cut each sandwich in half and serve with sour cream.  Enjoy!