Planning a nice, relaxing Father’s Day meal at home?

Erin Chase, founder of 5DollarDinners.com and OneDishDinners.com and author of “The $5 Dinner Mom” cookbooks, offers a simple side dish that moms and kids can prepare together to go along with dad or grandpa’s favorite grilled meat.

This recipe offers a twist on the classic twice-baked potatoes. These ones you bake, then grill.

Twice Baked-Grilled Potatoes

Yield: 4 servings

Preparation Time: 20 minutes

Cooking Time: 1 hour to bake, 15 minutes to grill

Ingredients

8 baking potatoes

1/4 cup butter

1/2 cup sour cream

1 tsp. garlic powder

Salt and pepper

Shredded cheese, whatever variety you prefer

Chives, for garnish

Directions:

1. Bake the potatoes in the oven, or in the slow cooker. If using the oven, preheat to 350 degrees. Wash potato (or potatoes) thoroughly and poke deep holes all over the spud.

2. Wrap in foil. Bake at least one hour or until skin feels crisp but flesh beneath feels soft. To prepare in a crock pot, cook for up to four hours on high or eight to 10 hours on low.

3. Once fully cooked, slice the potatoes in half lengthwise and scoop out the flesh. Make mashed potatoes with the butter, sour cream, garlic powder with some salt and pepper to taste. Spoon the mashed potatoes back into the shells. Top with shredded cheese.

4. Place the shells onto a grill skillet or mesh basket and place over indirect heat on the grill for 10-15 minutes, or until cheese has melted.

5. Serve alongside your favorite grilled meats and summer side dish.