• 4 medium sweet potatoes
• 1 can (28 oz.) country-style baked beans
• 2 peaches, sliced
• 1/2 C 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. To grill potatoes, as an alternative to microwaving, pierce potatoes with a fork, wrap in foil and grill over medium heat for 1 hour.
2. Cut eight 12-inch squares of heavy-duty aluminum foil. 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.
3. 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.

Approximate values per serving: 166 calories, 2 g fat, 2 mg cholesterol, 7 g protein, 34 g carbohydrates, 7 g fiber, 438 mg sodium, 9 percent calories from fat.

recipe from: The Arizona Republic, 06/18/03