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Side: BBQ-Stuffed Sweet Spud

Source of Recipe

From "The Outdoor Table" by April McKinney


Recipe Introduction

"I actually came up with this recipe by accident. I was going to make barbecue-stuffed russet potatoes, but I realized that all I had was sweet potatoes. So I figured I would give it a try anyway. The result was a sweet and savory combo that was fantastic!"

List of Ingredients

â—¦ 4 large sweet potatoes, washed and dried
â—¦ 4 tablespoons butter, melted
â—¦ 2 tablespoons brown sugar
â—¦ ½ teaspoon salt
â—¦ 2 cups pulled pork (leftover or already prepared)
â—¦ ½ cup bottled barbecue sauce
â—¦ ¼ cup sliced green onions
â—¦ ½ cup freshly shredded Cheddar cheese


Recipe

Preheat the oven to 375 degrees.
Prick holes in the potatoes, and bake them for 45 minutes to 1 hour, until they are tender.

Let the potatoes cool, and then cut a slit lengthwise across the tops. Squeeze the bottoms of the potatoes to expose more of the flesh. Evenly pour the melted butter over the potato flesh, and sprinkle with the brown sugar and salt.

Combine the pulled pork, barbecue sauce, and green onions, and toss together until well mixed. Evenly distribute the pork mixture over the potatoes, and then top with the cheese.

Heat the grill to medium heat.
Place the potatoes over indirect heat, close the grill lid, and cook them for 15 to 20 minutes, until the cheese has melted and the stuffing is heated through.

Makes 4 servings