Type what you have

Ingredients

• ✓ provolone cheese
• onion
• mayonnaise

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the onion, mayonnaise, and provolone cheese. Transfer to a small casserole dish.
3. 3 Bake for 30 minutes in the preheated oven, until the onions are tender and top is golden.

By Holly

Ingredients

• ✓ provolone cheese
• mozzarella cheese
• parmigiano-reggiano cheese
• pizza sauce
• pepperoni

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
2. 2 Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
3. 3 Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
4. 4 Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
5. 5 Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
6. 6 Repeat Steps 3 to 5 to bake remaining 18 chips.
7. 7 Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• hawaiian bread roll
• honey-cured ham
• swiss cheese
• turkey
• butter
• white sugar
• onion flake
• poppy seed
• honey mustard

Instructions

1. 1 Place a rack into lower half of the oven and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
3. 3 Melt butter in a saucepan over low heat; stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smooth and sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
4. 4 Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

By CBLEWETT

Ingredients

• ✓ provolone cheese
• crescent dinner roll
• ham
• swiss cheese
• genoa salami
• pepperoni sausage
• roasted red pepper
• egg
• parmesan cheese
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 C).
2. 2 Unroll one package of crescent roll dough; arrange in the bottom of a 9x13 inch pan. Layer ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers on top of dough.
3. 3 Beat eggs lightly in a bowl; stir in Parmesan cheese and black pepper. Pour 3/4 of the egg mixture over peppers. Unroll remaining dough and arrange over the top of the peppers; brush with remaining egg mixture. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 25 minutes. Remove foil and bake until dough is fluffy and golden brown, another 10 to 20 minutes. Cut into squares; serve warm, or at room temperature.

By Lori G

Ingredients

• ✓ provolone cheese
• sirloin steak
• meat tenderizer
• olive oil
• onion
• bell pepper
• italian seasoning
• black pepper
• mushroom
• dinner roll

Instructions

1. 1 Gather all ingredients. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix steak and meat tenderizer together in a bowl.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes.
4. 4 Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes.
5. 5 Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet.
6. 6 Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler.
7. 7 Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.
8. 8 Enjoy!

By James Dillard

Ingredients

• ✓ provolone cheese
• onion
• green bell pepper
• dressing
• cream cheese
• mayonnaise
• salt
• pepper
• roast beef
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the onion, green pepper, and Italian dressing in a large skillet over medium heat; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the provolone, cream cheese, mayonnaise, salt, and pepper; stir until the cheese has melted. Remove the skillet from the heat and stir in the roast beef.
3. 3 Pour the mixture into an oven proof baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until hot and bubbly.

By xraygirl411

Ingredients

• ✓ provolone cheese
• cream cheese
• salami
• green olive
• red pepper
• carrot
• cauliflower
• celery
• hot pepper
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
3. 3 Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.

By Saveur

Ingredients

• ✓ provolone cheese
• olive oil
• beef top sirloin steak
• salt
• black pepper
• cayenne pepper
• onion
• sandwich roll
• pickled pepper
• cream cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Season steaks generously with salt, black pepper, and cayenne. Cook steaks in hot oil for 5 to 6 minutes. Flip and add onions around steaks. Continue cooking until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks and sautéed onions to a plate.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking tray with aluminum foil.
3. 3 Place rolls on the prepared baking tray. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.
4. 4 Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add sautéed onions and accumulated meat juices. Toss in 1 ½ cups provolone, pickled peppers, cream cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; mix until thoroughly combined. Taste and season with salt if needed. Spoon filling into rolls and top with remaining 1 cup provolone cheese.
5. 5 Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• cream cheese
• processed cheese
• beer
• gouda cheese
• mozzarella cheese
• worcestershire sauce
• brown sugar
• horseradish
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.

By Dustin Jay

Ingredients

• ✓ provolone cheese
• beef top sirloin steak
• salt
• black pepper
• olive oil
• onion
• butter
• red bell pepper
• green bell pepper
• pepperoncini pepper
• pickled red pepper
• jalapeno pepper
• cream cheese
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Slice steak into thick pieces. Season generously on both sides with salt and pepper.
2. 2 Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
3. 3 Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
4. 4 Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
7. 7 Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
8. 8 Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• shrimp
• green chile pepper
• bacon
• barbecue sauce

Instructions

1. 1 Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
2. 2 Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
3. 3 Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

By Gabriella Campbell

Ingredients

• ✓ provolone cheese
• bread dough
• pork sausage
• egg
• pepperoni sausage
• egg

Instructions

1. 1 Thaw the frozen bread dough.
2. 2 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3. 3 In a large skillet over medium heat, rapidly cook and stir the eggs until solid. Remove from heat and set aside.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
5. 5 One loaf at a time on a lightly floured surface, roll the bread dough into a sheet approximately 1/4 inch or less thick. Spread 1/3 of the sausage, 1/3 of the eggs, 1/3 of the pepperoni and 1/3 of the Provolone cheese evenly over each dough sheet. Roll into a loaf.
6. 6 One at a time, place rolled loaves into the prepared baking dish, brush with 1/3 of the beaten egg mixture and bake in the preheated oven 30 to 45 minutes, until golden brown. If desired, form loaves into a U shape before baking.

By Rose Lorden

Ingredients

• ✓ provolone cheese
• pizza crust dough
• pear
• walnut
• gorgonzola cheese
• chive

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
3. 3 Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

By Brian Golden

Ingredients

• ✓ provolone cheese
• pizza crust dough
• genoa salami
• pepperoni sausage
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
2. 2 Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.
3. 3 Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.

By JULIE ANNE

Ingredients

• ✓ provolone cheese
• olive oil
• cherry pepper
• prosciutto
• salt

Instructions

1. 1 Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
2. 2 Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

By technician

Ingredients

• ✓ provolone cheese
• ground meatloaf mix
• egg
• romano cheese
• parsley
• garlic
• salt
• black pepper
• breadcrumb
• water
• baguette
• onion
• sun-dried tomato

Instructions

1. 1 Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
2. 2 Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.

By BelGioioso Cheese

Ingredients

• ✓ provolone cheese
• baguette
• olive oil
• tomato
• basil
• oregano
• garlic powder
• white pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice baguette into 1/2-inch thick diagonal slices. Arrange slices in a single layer on a baking sheet. Brush both sides of each slice with olive oil. Place tomato slices and a sprinkling of basil and oregano on bread slices. Sprinkle tomatoes, basil, and oregano with garlic powder and white pepper. Cover tomato slices with mozzarella and provolone. Place more basil, oregano, and tomato slices on top of the cheese.
3. 3 Bake in the preheated oven until cheese is bubbly, 7 to 10 minutes.

By SusanG

Ingredients

• ✓ provolone cheese
• ham
• pineapple
• croissant

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ham and pineapple in skillet. Saute over medium heat until most of the pineapple juice has cooked off.
3. 3 Separate mixture into 5 sections in skillet and place one slice of cheese on top of each; cook until cheese melts.
4. 4 Serve on top of warm croissants.

By KYLIEV

Ingredients

• ✓ provolone cheese
• turkey sausage
• bread dough
• mozzarella cheese
• marinara sauce

Instructions

1. 1 Preheat oven to 400 degrees F. Lightly grease a sheet pan.
2. 2 Remove dough from can, cut in half, and join pieces so long sides are together. Roll the dough out into a square.
3. 3 Place provolone on top of dough. Dice sausage and sprinkle over dough. Top with shredded mozzarella. Roll up and pinch seam to seal. Slice into 8 pieces.
4. 4 Bake until golden brown, about 10 to 15 minutes. Serve with marinara dipping sauce.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ provolone cheese
• hoagie roll
• beef consomme
• water
• roast beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open hoagie rolls and lay them out on a baking sheet.
3. 3 Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth.
4. 4 Place roast beef in broth and warm for 3 minutes.
5. 5 Arrange meat on hoagie rolls and top each roll with 2 slices of provolone.
6. 6 Bake sandwiches in the preheated oven until cheese melts, about 5 minutes.
7. 7 Serve sandwiches with small bowls of warm broth for dipping.

By writergirl

Ingredients

• ✓ provolone cheese
• mayonnaise
• bread
• deli ham
• red bell pepper

Instructions

1. 1 Spread mayonnaise onto one side of each bread slice. Layer ham, provolone cheese, and roasted red bell pepper onto one slice, then top with the remaining slice, mayonnaise-side down.
2. 2 Heat a grill pan over medium heat. Place sandwich onto the hot pan. Place another heavy pan onto the sandwich, then add two heavy cans to the top pan. Press down on the cans to compress the sandwich. Reduce the heat to medium and cook for 3 to 4 minutes. Flip the sandwich, replace the pan and cans, and cook until cheese is melted, 3 to 4 more minutes.

By Jacquita

Ingredients

• ✓ provolone cheese
• condensed french onion soup
• worcestershire sauce
• roast beef
• hoagie roll
• sesame seed
• banana pepper

Instructions

1. 1 Heat the oven to 400 degrees F (205 degrees C).
2. 2 Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. 3 Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. 4 Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

By Campbell's Kitchen

Ingredients

• ✓ provolone cheese
• portobello mushroom
• onion
• balsamic vinegar
• eggplant
• tomato

Instructions

1. 1 Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is golden brown.

By JOHN KARST

Ingredients

• ✓ provolone cheese
• olive oil
• pizza dough
• turkey sausage
• sweet pepper
• mozzarella cheese
• pizza sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 12-cup standard muffin pan with 2 teaspoons oil.
2. 2 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Pick it up from the edges to make sure it's not stuck to the surface, then cut out twelve 4-inch circles. Reroll the dough to cut all 12 circles if necessary.
3. 3 Place each circle into a prepared muffin cup, making sure it's centered. Press and push dough up the sides of the cups, getting close to, but not all the way up to the top. When all circles have been placed in the muffin pan, go around one more time to push and press on each one.
4. 4 Put 1 tablespoon provolone cheese into each cup, followed by 1 tablespoon cooked sausage and 2 teaspoons cooked peppers.
5. 5 Lightly press on the fillings to compress, then top with 1 rounded tablespoon mozzarella cheese and 2 tablespoons pizza sauce, pushing the sauce down gently into the fillings; it's okay that the fillings will be slightly higher than the pan. Sprinkle Parmigiano-Reggiano cheese generously over top.
6. 6 Bake in the upper center of the preheated oven until the tops are beautifully browned, 30 to 35 minutes.
7. 7 Remove from the oven and cool in the pan for 10 to 15 minutes. Go around the edge of each muffin with a knife, then use a fork or small spatula to remove from the pan.
8. 8 Let cool on a rack for a few minutes, then garnish with parsley and serve.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• chicken breast
• garlic and herb marinade
• basil
• tomato
• bacon
• parmesan

Instructions

1. 1 Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Place chicken and marinade into a large resealable plastic bag. Squeeze out excess air, seal the bag, and refrigerate for 30 minutes.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 Lay opened chicken breasts on a broiler pan. Place 4 basil leaves on one half of each chicken breast. Top each with 2 to 3 tomato slices and 1 cheese slice, then fold chicken together to enclose filling. Fasten with toothpicks if needed. Wrap 3 bacon slices around each chicken breast.
4. 4 Cook in the preheated oven for 15 minutes. Turn chicken and cook for 15 minutes more. Remove from the oven, sprinkle chicken with Parmesan, and continue cooking until cheese is melted, 2 to 3 minutes.

By Jodi Hanlon

Ingredients

• ✓ provolone cheese
• butter
• parsley
• pecorino romano cheese
• garlic
• white bread
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat.
2. 2 Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl.
3. 3 Lightly coat 1 side of each bread slice with butter mixture; flip. Top 2 bread slices with provolone and mozzarella cheese; place remaining 2 bread slices, buttered-sides up on top.
4. 4 Cook on one side until golden brown, 3 to 4 minutes. Flip; cook on second side until cheese melted and golden brown, 3 to 4 minutes more. Cut sandwiches in half; serve.

By Kimberly Holland

Ingredients

• ✓ provolone cheese
• cheese tortellini
• artichoke heart
• pepperoni
• black olive
• salad dressing
• salad dressing mix
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini, stirring occasionally, until they float to the top, 6 to 8 minutes; drain. Rinse with cold water until completely cool; drain and transfer to a large bowl.
2. 2 Stir artichoke hearts, pepperoni, provolone cheese, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper into the tortellini. Add more Italian dressing just before serving, if desired.

By DevDrew

Ingredients

• ✓ provolone cheese
• cooking spray
• chicken breast
• parmesan cheese
• garlic bread
• tomato sauce
• basil
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking pan with vegetable oil spray.
2. 2 Place frozen chicken fillets on the prepared pan and bake for 10 to 12 minutes. Turn chicken, sprinkle 2 tablespoons Parmesan cheese on each fillet, and bake until crispy, an additional 10 to 12 minutes.
3. 3 Slice garlic bread into 4 equal portions. Open each portion and place garlic side up on a baking sheet. Warm garlic bread in the oven about 5 minutes.
4. 4 To assemble the sandwiches, place a chicken fillet on a piece of garlic bread, spoon 1/4 cup tomato sauce or marinara sauce on top of the chicken, and lay a slice of provolone on top of the sauce. Place 3 basil leaves, or more to taste, on each sandwich, and top with the other half.
5. 5 Wrap each sandwich in foil and return to the oven until the cheese is melted, 5 to 8 minutes. Unwrap and serve warm.

By Bibi

Ingredients

• ✓ provolone cheese
• egg
• bread crumb
• chicken breast
• olive oil
• chicken broth
• asparagus

Instructions

1. 1 Whisk eggs together in a shallow bowl; add bread crumbs to a separate shallow bowl. Dip chicken into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides. Place breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
2. 2 Heat oil in a large 2-inch deep skillet over medium heat. Add chicken; brown on both sides. Add broth; arrange asparagus on top chicken and lay 1 slice cheese over asparagus on top each breast.
3. 3 Cover the skillet; cook until chicken is cooked through and no longer pink inside, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Rosanna

Ingredients

• ✓ provolone cheese
• russet potato
• olive oil
• salt
• black pepper
• bacon
• green onion

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
3. 3 Preheat an outdoor grill for medium-high heat and generously oil the grate.
4. 4 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
5. 5 Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
6. 6 Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.

By Cara