Stuffed Baked and Barbecued Potatoes

I've made these stuffed potatoes many times before with different variations, halves baked in the oven.  But it was too hot to have the oven on today. What to do?

Here's what I did.

Bake 3 potatoes in the microwave. (Of course you can always make more, just increase the rest of the ingredients accordingly)

When cool enough to handle, cut the potatoes in half and scoop out, leaving a little bit of potato on the skin to keep it's shape.

In a large bowl mash together :

cooked potatoes
2-3 tbsps finely chopped onion, fried in a little butter
3 heaping tbsps whipped Philadelphia cream cheese 
   (I used chive flavour)
baby spinach leaves, enough to make 1-2 tbsps finely chopped
1 tbsp (ish...depending on the size of your potatoes) 10% cream
salt and paprika to taste

Fill the potato skins, press the two halves back together and wrap in foil as you would to bake a potato.

You can put them in the fridge until you need them. Just take them out of the fridge about 1 hour ahead of time to come to room temperature.

BBQ them for 30 minutes half the time on the lower rack, then move to upper rack, turning over a couple of times.

These were goo......ood!