Instructions:

Special equipment: small holed BBQ grill rack (These can usually be found anyplace that sells outdoor BBQ grill equipment.)

In a medium saucepan place potatoes in 4 cups of water, add salt and bring to boil over high heat.

Reduce heat to medium and simmer for 10-15 minutes or until potatoes are tender. Do not overcook or let skin of potatoes crack. Drain and set aside until lukewarm.

While potatoes are cooking, sauté pancetta in olive oil over medium high heat until crisp. Remove with a slotted spoon and drain on paper towel.

Remove all but 2 teaspoons of fat from pan, add garlic and sauté over medium heat until softened, being careful not to brown garlic.  Stir in rosemary and continue to cook about 2 minutes. Remove from heat; set aside

Preheat  BBQ grill to medium.

Cut potatoes in half, gently scoop out centers and place in small bowl. Add 2 tablespoons milk and mash with fork; add more milk if needed to make a creamy consistency. Stir in pancetta, garlic, rosemary, cheese, and season to taste with salt and pepper. Stuff cheese mixture evenly into skins.

Place stuffed potatoes on small-holed BBQ grill rack and cook on grill for approximately 8 minutes or until the skins are crisp and the filling is warm.

Sprinkle with chives and serve.

Serves 4–6 as an appetizer