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.

　　

Ingredients

serves 6

　　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

　　

Step 1

Preheat the oven to 350 degrees F.

　　

Step 2

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.

　　

Step 3

Preheat the grill to medium heat.

　　

Step 4

Cut the potatoes in half lengthwise, and spoon out the flesh, leaving a 1/2-inch shell of meat on the skin.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.