Source: Jack McDavid, chef-owner of Jack's Firehouse, Philadelphia, Pennsylvania

• 4 medium sweet potatoes
• 1 (28 ounce) can country-style baked beans
• 2 peaches, sliced
• 1/2 cup diced onion
• 3 bacon strips, cooked and chopped
• Salt and freshly ground black pepper, to taste

1. Wash potatoes and pierce several times with a knife. Place potatoes on paper towels and microwave on HIGH power for 10 minutes or until soft (see note).
2. Cut eight 12-inch squares of heavy-duty aluminum foil.
3. Slice potatoes in half and scoop out a small portion of potato to make a narrow boat, reserving the scooped-out potato. Place one potato half on each foil square. In a bowl, mix baked beans, peaches, onion, bacon and reserved sweet potato; season to taste with salt and pepper. Place mixture in potato cavities, dividing evenly.
4. Bring up top and bottom edges of foil around each potato half, leaving a little space for steam expansion during cooking. Seal foil around potatoes, and place wrapped potatoes on the grill. Cook 20 minutes over indirect heat, or until warm throughout.

Makes 8 servings.

NOTE: To grill potatoes, as an alternative to microwaving, pierce potatoes with a fork, wrap in foil and grill over medium heat for 1 hour.

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