Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
To the potato flesh add sour cream, Terrapin Ridge Bacon Aioli Squeeze Garnishing Sauce,
butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into
the potato skins. Top each with remaining cheese, green onions and bacon.
Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced
with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the Big Bob Gibson Bar-B-Q Seasoning And Dry Rub and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space
between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with Big Bob Gibson Bar-B-Q Championship Red Sauce ; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender
and browned in places.
Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain,
reserving the drippings. Crumble the bacon.
Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.
Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the spinach, green onion & garlic to the hot drippings,
cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl.
Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour
the cream, Fifty Shades Of Heat Hot Sauce and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms.
Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Top with
Parmesan cheese and cover with the remaining crust.
Bake in the preheated oven until golden brown, about 30 minutes.