Since football season is right around the corner, we want to give you a great recipe for a delicious tailgate snack. Potato skins are a perfect, quick meal for Sunday afternoon football games. To add a twist to the great dish, Pat and Sheila Neely, from Food Network’s Down Home with the Neelys, have added some delicious barbecue to the dish.

Prep time: 1 hour 30 minutes

INGREDIENTS

• 3 russet potatoes, scrubbed
• 4 slices cooked bacon, crumbled
• 2 tablespoons butter, melted
• 1 clove garlic, minced
• 3/4 cup Cheddar
• 1/2 cup barbecue sauce
• 1/2 pound pulled pork
• Sour cream, for topping
• 2 tablespoons snipped chives, for garnish

DIRECTIONS

Preheat your oven to 350 degrees F.

Bake the potatoes on the middle rack until they are fork tender, about 1 hour. Remove the potatoes from the oven and let them sit until they are cool enough to handle.

Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Once the bacon is cooled, crumble all of the strips.

Preheat grill to medium heat.

Cut the potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.

In a heated saucepan melt the butter and add the minced garlic. Brush potatoes with the butter and garlic mixture. Flip the potatoes over and butter the bottoms.

Place the potatoes on the grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.

Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top the potato skins with sour cream, crumbled bacon and chives for garnish.

Even if you aren’t a fan of football, you’ll definitely love this recipe!

Click here to watch the Neelys prepare their BBQ Potato Skins.