Twice Baked BLT Pasta Stuffed Smokey Potato Skins

We don’t want to wait until Thursday to start enjoying Thanksgiving food – we’re starting today. Up first: potatoes with a decadent new look. 

Servings: 10 people

Ingredients
1 box Ditalini pasta 
6 slices bacon
10 medium baking potatoes
2 cups arugula, washed, spun dry
2 cups diced fresh tomatoes
1-24 ounce jar bacon and cheese sauce
6 ounces shredded smoked mozzarella or provolone cheese
½ cup green onions, sliced

Directions
1. Preheat grill
2. Cook bacon, until crispy and crumble
3. Wash and pierce potatoes with knife; season with salt if desired and cook potatoes on grill until done, about 40 minutes
4. In meantime, bring a large pot of water to a boil; cook the pasta according to the directions, drain
5. Toss pasta with bacon and cheese sauce, arugula and diced tomatoes
6. Cut potatoes in half and scoop out some of the flesh
7. Fill potato with pasta, topping each with 1 ounce cheese and placing back on grill until cheese is brown and bubbly, about 5 minutes
8. Garnish with sliced green onions

Photo Credit: Lou Manna