- 3 medium potatoes (cleaned)
- 4 slices Bacon
- 2 tablespoons butter, melted
- 1 clove minced garlic
- 3/4 cup Sharp Cheddar
- 1/2 cup Bulls-Eye barbecue sauce
- 1/2 pound pulled pork
- Sour cream
Night before the game:
Cook or acquire pulled pork. **You can support your local youth recreation football league and buy a pre-cooked Boston Butt from their fundraiser. That’s what I did last year.
Morning of the game:
1. Preheat oven to 350 degrees F.
2. Pierce potatoes with a fork. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool. Wrap in foil until tailgate time.
3. Cook the bacon. Once cool, crumble and store pieces in Ziploc bag.
4. Prep all other ingredients for transport.
1. Preheat grill to medium heat.
2. Cut potatoes in half, lengthwise, and spoon out the flesh. Place potato flesh in side bowl.
3. Brush potatoes shells with melted butter/garlic mix on both sides.
4. Place potatoes on grill and cook about four minutes on each side and remove.
5. In side bowl mix cheese, sour cream, and bacon with potato flesh. Spoon 2 table spoons of mixture onto freshly grilled potato shells/skins and mask down in the center to make room for the pulled pork.
6. Place a table spoon of pulled pork in the middle of the potato skin.
7. Drizzle with a little BBQ sauce and enjoy!