Ingredients

INGREDIENTS:                                                                                                                             COST:             

8 OZ.                CHANDLER 0-7000 MAKE YOUR OWN PULLED PORK                       2.32

2 OZ.                FRENCH’S CAROLINA GOLD BBQ SAUCE                                                    .18

1 EA.                LARGE SWEET POTATO                                                                                                  .72

1 CUP              SWEET ONION, FINELY DICED                                                                                    .38

¾ CUP             APPLE, PEELED AND CUBED                                                                                      .37

3 EA.                SLICED BACON, COOKED AND DICED                                                                     .62

¼ CUP              CHICKEN BROTH MADE WITH MINOR’S CLASSICAL REDUCTIONS    .11

½ CUP              SHARP CHEDDAR CHEESE, SHREDDED                                                                .42

                                                                                                       TOTAL Per 2 portions:            5.12           

Procedure

Preheat the oven to 400 degrees.  Bake the sweet potato for 45 minutes, turning over half way through.  Cool and cut in half lengthwise and scoop out most of the flesh, leaving a ¼ inch thick skin.  Heat a skillet to medium heat and sweat the onion until translucent.  Add the broth, apple and bacon and cook for another minute.  Gently fold in the pulled pork and the potato flesh and heat until warm.  Fill the sweet potato skins with the mixture and top with the cheese.  Arrange the stuffed skins on a baking sheet, bake for 10 – 12 minutes.  Remove from oven, drizzle with the BBQ sauce and serve.