1 cup buttermilk*
2 tablespoons coarsely chopped flat leaf parsley
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup chopped bacon or real bacon bits
4 (8-ounce) russet potatoes, washed, dried
1/2 teaspoon salt
1/8 teaspoon pepper
Place cheese into food processor bowl fitted with metal blade; pulse until crumbly and sticks together. Add all remaining dip ingredients except bacon; pulse until well mixed. Stir in bacon. Refrigerate until serving time.
Prick holes in potatoes, using fork. Place potatoes onto microwave-safe plate. Microwave, turning once, 8-10 minutes or until potatoes are knife tender. Carefully remove from microwave; refrigerate at least 2 hours to cool.
Cut cooled potatoes in half lengthwise. Place potato cut-side down; cut each half into quarters lengthwise.
Heat gas grill to medium-high or charcoal grill until coals are ash white.
Combine butter, salt and 1/8 teaspoon pepper in bowl. Brush each potato wedge with butter mixture; place onto grill. Grill, turning once, 10-14 minutes or until potato wedges are crispy.
Serve with the bacon cheese dip.
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
Potatoes can be cooked up to 24 hours before cutting into wedges. Potato wedges can be brushed with butter mixture and refrigerated up to 12 hours before grilling.