BBQ Beef Stuffed Potatoes
HB-6111 · Hand-built original
Baked russet potatoes split open and filled with BBQ-sauced shredded beef, topped with cheddar, a drizzle of sauce, green onion and sour cream.
Main coursetwo potatoesGluten-freeEgg-free
Main ingredient: potato
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 large russet potatoes (one lb each,)
- 1 tsp vegetable oil
- 1 pinch salt
- 1 cup Multi-Purpose Shredded Beef
- 1/4 cup + 2 Tbsp bbq sauce
- 1/4 cup shredded cheddar (*,)
- 1 whole green onion
- 2 Tbsp sour cream
Method
- Heat the oven to 400 degrees, wash and dry the russet potatoes, prick them several times on all sides with a fork, rub about 1/2 teaspoon of vegetable oil over each skin, and sprinkle the potatoes lightly with salt.
- Bake the potatoes on a foil-covered baking sheet for one hour, until they are tender all the way through.
- Thaw and reheat the shredded beef while the potatoes bake and stir 1/4 cup of the bbq sauce through the hot beef, then thinly slice the green onion.
- Slice each baked potato lengthwise from end to end and push the ends toward the centre so the flesh pops open.
- Pile half the BBQ beef into each potato, top each with about 2 tablespoons of shredded cheddar, and return the potatoes to the still-warm oven for a few minutes until the cheddar melts.
- Drizzle about one tablespoon of bbq sauce over each stuffed potato, sprinkle on the green onions, and add a dollop of sour cream to each before serving.
Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.