The potatoes well to wash, young, without peeling it, the old - better to clean. For the filling, cut all the greens, press out the garlic, chop the bacon thin strips. Mix everything.

Each potato in half lengthwise, but not completely. Put the greens with the fat in the cut.

Put on foil. Sprinkle with salt and pepper to taste on top.

Foil wrap and put on the grill. When the fire burned out, put the grate, but not on the coals (if you put on them all quickly be burnt, and the potatoes are baked), and on the grill, or from bricks stones something to build to the distance from the coals to the lattice was 10 centimeters, no less. And bake up to readiness of a potato. It is easy to check. Just through the foil puncture knife. If the knife enters easily, it means ready. Experience has shown that much tastier the potatoes are a bit browned, but a state is when the foil starts to burn (to darken). But the main thing not to overdo.

Here's a potato turns out! Believe me - very tasty!!!