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Jack's Firehouse Grilled Stuffed Sweet Potatoes




  1. Wash potatoes and pierce several times with a knife. Place potatoes on paper towels and microwave on HIGH power for 10 minutes or until soft (see note).
  2. Cut eight 12-inch squares of heavy-duty aluminum foil.
  3. Slice potatoes in half and scoop out a small portion of potato to make a narrow boat, reserving the scooped-out potato. Place one potato half on each foil square.
  4. In a bowl, mix baked beans, peaches, onion, bacon and reserved sweet potato; season to taste with salt and pepper. Place mixture in potato cavities, dividing evenly.
  5. Bring up top and bottom edges of foil around each potato half, leaving a little space for steam expansion during cooking. Seal foil around potatoes, and place wrapped potatoes on the grill.
  6. Cook for 20 minutes over indirect heat or until warm throughout.

Makes 8 servings.

To grill potatoes, as an alternative to microwaving, pierce potatoes with a fork, wrap in foil and grill over medium heat for 1 hour.

Approximate values per serving: 166 calories, 2 g fat, 2 mg cholesterol, 7 g protein, 34 g carbohydrates, 7 g fiber, 438 mg sodium, 9 percent calories from fat

Source: Jack McDavid, chef-owner of Jack's Firehouse, Philadelphia, Pennsylvania


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