This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. There must be a federal law requiring steaks to be served with baked potatoes. Russets are the best baking potatoes, so use them in this dish.
4 medium russet potatoes, scrubbed and dried
1 stick butter, softened
2 tablespoons minced chives
1 tablespoon minced Italian parsley
1/2 cup cooked, crumbled bacon
Preheat the oven to 450 degrees F.
Bake the potatoes in the oven for about an hour, or until they are easily pierced by a fork. While the potatoes are baking, combine in a bowl the butter, chives, and parsley and mix well. Remove the potatoes from the oven, cut them in half lengthwise, and score the flesh with a knife. Top with the chive butter and sprinkle the bacon over the top.