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

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.

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.

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.