Twice-Baked Loaded BBQ Potatoes
Rich, crunchy and fluffy is the best way to describe this leveled-up take on the travel-stop classic. The secret to these taters is what’s inside—a soft and creamy potato filling and BBQ pulled pork or chopped brisket. For pork, we recommend a sweet and savory seasoning like Mayor of Rub Town. For brisket, something bold like Thundering Longhorn or The Go-To is the ticket.
Twice-Baked Loaded BBQ Potatoes
Servings
4
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Recipe by: Jordan Isom | Fire Food Family
Sure, you can smoke up an entire slab of meat just for this, but realistically, you’re using leftovers. This recipe can be achieved with a grill/smoker or a conventional oven. For a crunchy potato skin, the last 30 minutes of cooking should be completed on an oil-coated sheet pan.
Ingredients
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4 large russet potatoes
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Salt
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1 stick unsalted butter
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½ cup milk
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1 heaping Tbsp sour cream
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4 oz shredded cheddar cheese
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1 tsp Mayor of Rub Town
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3 cups of pulled pork or chopped brisket
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BBQ sauce, extra sour cream and chives for topping
Directions
Wash potatoes with cold water and poke holes around each one with a fork. Rub each potato down with oil and generously salt. Place potatoes in a grill/smoker or oven at 350°F for about an hour or until fork tender. Remove potatoes and let cool until you can easily handle them.
Slice the top off of each potato (about a half inch) and scrape out the insides into a bowl. Add milk, ½ stick melted butter, sour cream, cheddar cheese, and 1 tsp Mayor of Rub Town. Mash or whisk until smooth.
Fill the bottom half of each potato with pulled pork or chopped brisket. Fill the remaining space to the top with the potato filling. Brush potatoes with melted butter and add another sprinkle of seasoning.
Place potatoes on an oil-coated sheet pan and place back in the grill/smoker or oven at 400°F for about 30 min or until the tops are golden brown. Pull and let cool for 5 minutes.
Top potatoes with BBQ sauce, sour cream, and chives to your liking. Serve immediately.
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