Frank’s RedHot Kickin’ BBQ Stuffed Potato Skins

By KennyB07

Instructions
1.To speed up the cooking process of the potatoes, microwave them 3 minutes per side. Remove from microwave and rub oil & salt onto the skins. Place on a hot grill for 5-10 minutes. (Maybe longer depending on size.) Potatoes are done when you can easily insert a fork. Remove from grill and let cool before handling.
2.Once potatoes are cooled, split in half (the long way!) and scoop out the flesh. Put the sweet potato in one bowl, baking potato in a separate bowl. Add 1 tbsp butter to each bowl. Mash potatoes. Return about 1 tbsp of potato to each skin. Spread evenly. Set aside.
3.In a large bowl, add remaining ingredients but be sure to leave a couple tbsp of each cheese aside. You’ll need that for topping the potatoes. Add filling to potato skins. Top with the remaining cheese.
4.On a hot grill, line grates with tin foil. Add potatoes and close grill for 5-7 minutes. Check and see if cheese is melted and stuffing is warm. Close grill and cook for until hot. Serve stuff potatoes right away with additional Frank’s RedHot Kickin’ BBQ sauce.

Ingredients

• Ingredients
• 3 baking potatoes
• 3 sweet potatoes
• Extra Virgin Olive Oil
• Salt
• 2 tbsp butter, divided
• 1 pork tenderloin, cooked and cubed
• 1/2 onion, diced
• 14 oz can black beans, drained & rinsed
• 14 oz can pineapple tidbits, drained
• 1/4 cup cilantro, chopped
• 1/2 cup shredded cheddar cheese, divided
• 1/2 cup shredded smoked gouda, divided
• 1/2-3/4 cup Frank’s RedHot Kickin’ BBQ sauce
• Salt, to taste

Details

Adapted from 3boysandadog.com

Preparation

Step 1

Instructions
1.To speed up the cooking process of the potatoes, microwave them 3 minutes per side. Remove from microwave and rub oil & salt onto the skins. Place on a hot grill for 5-10 minutes. (Maybe longer depending on size.) Potatoes are done when you can easily insert a fork. Remove from grill and let cool before handling.
2.Once potatoes are cooled, split in half (the long way!) and scoop out the flesh. Put the sweet potato in one bowl, baking potato in a separate bowl. Add 1 tbsp butter to each bowl. Mash potatoes. Return about 1 tbsp of potato to each skin. Spread evenly. Set aside.
3.In a large bowl, add remaining ingredients but be sure to leave a couple tbsp of each cheese aside. You’ll need that for topping the potatoes. Add filling to potato skins. Top with the remaining cheese.
4.On a hot grill, line grates with tin foil. Add potatoes and close grill for 5-7 minutes. Check and see if cheese is melted and stuffing is warm. Close grill and cook for until hot. Serve stuff potatoes right away with additional Frank’s RedHot Kickin’ BBQ sauce.