Stabilize your grill at 300°F and set up for an indirect cook with a sear surface on one side of the grill. Slightly oil the exterior of the sweet potato and season with the Lane's BBQ Q-Nami Rub, then place in a baking tray and place on the grill.
Roast for around 30 minutes, then flip the potatoes.
Place the bacon slices on the sear surface and begin to render. Once the bacon is flipped a few times and evenly crisped, season the bacon with the BBQ seasoning.
As the bacon is rendering and crisping to your desire, add the sliced onions to the bacon grease and allow it to caramelize. Toss and cook evenly until caramelized and reserve for later use.
Once the potatoes are tender to the fork (around 1 hour in), make a slice in the top of each sweet potato and push the ends to further widen the opening while keeping the shape.
Place the opened potatoes back in the baking tray. Top each sweet potato with ½ of the caramelized onions, ¾ of the bacon, and a mixture of the cheeses. Close the dome for 5 to 7 minutes, until the cheese is melted.
Open the dome and transfer loaded potatoes to the presentation plate.
Garnish with the remaining crisped bacon, sliced scallions and dollops of sour cream (cracked black pepper on top of the sour cream). ENJOY!!!!