Gina’s “Double Pig” Grilled Potato Skins

Name: Gina’s “Double Pig” Grilled Potato Skins
Yield: serves 6
Ingredients: 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

December 14, 2011

GINA For some reason, there are always potatoes in the pantry. So pull them out and make some potato skins! Grilling them gives them a nice spin, and since we are the first family of barbecue, these skins are complemented by barbecue sauce, pulled pork, and bacon. And you guys all know how I feel about the pig . . . so I like to call these the “double pig.” They also make a nice pick-me-up when you’re entertaining, so, to make them more like appetizers, you can slice them in quarters, arrange on a platter, and sprinkle with green onions. Trust me, these will be eaten so fast they’ll be history. PAT That’s right, pig layered on pig, y’all! Having potato skins, and adding two types of pork—bacon and pulled pork—truly puts a guy (that’s me, Pat!) in hog heaven. For you non–pig lovers (surely only a few of you), you can always substitute turkey bacon, chicken, or even beef brisket for the bacon and pulled pork.

Recipe notes

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