- 4 Russet potatoes
- 4 cup - Leftover pulled pork
- 1 cup - BBQ sauce
- 1 cup - Shredded cheddar cheese
- ¼ cup - Red onions, minced
- Preheat your grill of indirect;
- Cook the potatoes entirely then cut them in half and empty the inside with a spoon. Mix the pulled pork and bbq sauce together then fill each potato skins. Top with cheese;
- Cook in indirect for 15 to 20 minutes. Top with red onions or coleslaw.