GINA'S "DOUBLE PIG" GRILLED POTATO SKINS

Gina's

Yield serves 6

Number Of Ingredients 11

4 large russet potatoes, scrubbed
1/4 cup (1/2 stick) butter
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup shredded cheddar cheese
1/2 cup Neely's BBQ sauce (see page 37), warmed
1/2 pound BBQ pork (see pages 163 or 164)
Sour cream, for topping
4 slices bacon, cooked, crumbled
Green onions, sliced, for garnish

Steps:

Preheat the oven to 350 degrees F.
Pierce the potatoes with a fork, and spread on a baking sheet. Place on the middle rack of the oven, and bake until fork-tender, about 1 hour. Remove from oven, and let sit until the potatoes are cool enough to handle.
Preheat the grill to medium heat.
Cut the potatoes in half lengthwise, and spoon out the flesh, leaving a 1/2-inch shell of meat on the skin.
Melt the butter in a saucepan, then toss in the minced garlic and cayenne pepper. Liberally brush the potato insides with the butter mixture, then flip each over and butter the skin. Sprinkle the skin with salt and freshly ground black pepper.
Place the potatoes, skin side up, on grill, and cook until crisp, about 4 or 5 minutes, then flip and grill an additional 4 or 5 minutes on other side.
Remove from the grill to a platter. Pile the cheese, barbecue sauce, and pulled pork into the hot potatoes. Top with the sour cream, crumbled bacon, and green onions for garnish.