Mary Shiver’s Slam Dunk BBQ Turkey Spuds

4 tablespoons canola oil, divided use

8 (6-8 oz.each) baked russet potatoes

1 ½ cups finely shredded Pepper-Jack cheese, divided use

1/3 cup sour cream

2 pkg. Honeysuckle White Turkey Breast Cutlets

2 teaspoons paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon smoked sweet paprika

¼ teaspoon cumin

½ teaspoon kosher salt

½ teaspoon black pepper

1/2 cup hickory smoke barbecue sauce

Garnish:

3 tablespoons snipped fresh parsley

3 tablespoons jarred diced pimento peppers

For serving:

16 dill pickle spears

Brush a large baking sheet with 1 tablespoon of oil. Cut a 2-inch wide and 3-inch long oval out of tops of potatoes. Place ovals in a large mixing bowl.  Scoop out flesh of potatoes to within ½-inch of skin. Place flesh in bowl with ovals. Add 1 cup of cheese and sour cream. Mix on low speed until mixture is combined but there are still small chunks of potato. Place potato shells on prepared baking sheet. Divide potato mixture into potato shells. Set aside.  Heat a gas or charcoal grill to medium heat. Use 1 tablespoon of oil to brush on grill grates.  Lightly brush both sides of cutlets with remaining 2 tablespoons of oil.  In a small bowl, stir together paprika, garlic powder, onion powder, smoked sweet paprika, cumin, salt and pepper.  Sprinkle evenly on both sides of cutlets. Place on grill and cover.  Grill for 3-4 minutes per side until cutlets are done.  Remove cutlets from grill and cool for 10 minutes. Heat oven to 375 degrees.  Finely chop cutlets in a food processor.  Place in bowl and stir in barbecue sauce.   Divide mixture evenly into potato shells, mounding as needed. Bake for 12-15 minutes or until heated through.  Remove from oven and place on individual serving plates. Sprinkle tops with a small amount of additional cheese. Garnish each with snipped parsley and pimento peppers as desired.  Place two pickle spears on each plate. Serve immediately.  Serves 8. Enjoy!