Boil your potatoes ahead of time for 8 to 12 minutes depending in their size. You want them fork tender but still firm enough that they won't fall apart when hollowing them out.
Drain your potatoes and allow to cool slightly.
Take a small measuring spoon or melon baller and scoop out as much of the inside of the potatoes without them falling apart. Transfer those scooped out bits to a food processor bowl that's been fitted with a steel blade for mixing. Set your hollowed out potatoes aside.
Add the rest of your ingredients to the food processor bowl. Give it a whir. If it doesn't mix well add some olive oil. You want it thick but pliable, sort of the consistency of cookie dough.
Turn the food processor off. Unplug and remove the bowl. Scoop out about 1 tablespoon for each potato and start stuffing them. I make mine so they are overflowing, and piled high. Just how we roll here. Place the finished potatoes in a grill pan.
Add butter, don't fear the butter. It's game day, live a little.
Pop the grill pan on a preheated medium heat outdoor grill and cook for about 10 minutes covered. Uncover and cook another 2 to 5 minutes depending the size of your taters and the heat of your grill. You want them browning on the bottom and the filling just starting to ooze and melt.
Obviously this is not a dish you flip over, just putting that out there in case there's anyone out there who thought it was a good idea. Don't flip over stuffed potatoes, it's bad news folks.
Make sure you keep an eye on them while cooking. And add more butter if they stick. Yes, I actually said more butter.
Once they are ready carefully remove them from the grill and transfer them to a serving plate. Watch out, they're hot. You'll have a literal game of hot potato happening if you're not careful.
Serve with a big old potato loving smile!