A sensational, simple side to prepare while you already have the grill going for your meat.
Make prep easy: Use a serrated knife to halve potatoes and a grapefruit spoon to scoop potato pulp from the skin. Once stuffed, the potato shells can be covered and refrigerated until ready to grill.
Grilled Sweet Potatoes with Orange-Ginger Butter
Tropical Sunshine Flatcakes with Orange Cream