Prepare outdoor grill for indirect heat by building a charcoal fire on one side of the grill, leaving the other side void. Preheat the grill to 450°F.
Wash potatoes and wrap with aluminum foil. Place wrapped potatoes over the void side of the grill, close grill lid, and cook for 1 1/2 hours or until potatoes soften. Remove potatoes and set aside.
In small bowl, mix sour cream and ranch seasoning mix.
Cut each potato open and add butter, seasoned sour cream, cheese, scallions, and bacon bits. For added impact, try topping your overstuffed potatoes with grilled chicken, turkey, beef or pork.