DOUBLE-BAKED BARBECUE POTATOES

Ingredients

6 large baking potatoes
1 (16-ounce) carton sour cream
1 1/2 cups shredded Cheddar cheese, divided
1 stick margarine, softened
2 teaspoons salt
Pepper to taste
1 pound finely chopped barbecued pork butt
1 each large red, yellow and green bell pepper, finely diced

Preparation

Wash potatoes; pierce with fork; wrap in aluminum foil. Grill over high heat for about 45 minutes, or until potatoes test done. (Or, bake in oven at 400 degrees for 1 hour.) Allow to cool slightly. Unwrap potatoes. Cut each in half lengthwise. Carefully scoop potato out of each half to within 1/4 inch of skin, reserving skin. Place hot potatoes in a large mixing bowl. Add sour cream, 3/4 cup of the cheese and margarine, blending well. Stir in salt, pepper and finely chopped barbecue. Spoon mixture into reserved potato skins. Sprinkle remaining cheese and the finely diced bell peppers over potatoes. Return to the grill and cook over medium heat until cheese melts. (Can be prepared ahead of time and returned to the grill or oven just before serving. Use as a side dish or as a main dish with salad .) Makes 6-12 servings.