Wash potatoes and wrap in heavy aluminum foil – roasting at 400 degrees in oven or grill until tender, about 45 minutes. Rest at room temperature until ready to use.
Brush onions with olive oil and sprinkle with salt and pepper. Grill to wilt and lightly char. Cool, chop and toss with cilantro, green chiles and grated cheese (creamy gouda, cumin-spiked Leyden, Chihuahua or Cheddar suggested).
Carefully open potato packs, split potatoes, pinch and fluff with a fork. Stuff each with green chile blend and 1 TBS butter (butter optional), and then carefully re-wrap bundles. Return to an indirect 350-400 degree grill to heat through – 5-15 minutes.
Serve garnished with fried bacon bits and / or crispy onions.
Variation: Serve on top of a bowl of homemade red or green chile for a complete meal in a bowl.
