Ingredients
- Large russet potatoes: 2
- Vegetable oil: 1 tsp
- Salt: 1 pinch
- Multi-Purpose Shredded Beef: 1 cup
- BBQ sauce: 1/4 cup + 2 tbsp
- Shredded cheddar cheese: 1/4 cup
- Green onion: 1 whole
- Sour cream: 2 tbsp
Instructions
- Preheat the oven to 400°F. Rinse the russet potatoes under cold water, scrub them well, and pat them dry with a dish towel. Pierce each potato multiple times on all sides with a fork. Rub about half a teaspoon of vegetable oil onto each potato and sprinkle lightly with salt. Place them on a baking sheet lined with foil and bake for about one hour, or until they become tender.
- While the potatoes are baking, thaw if necessary and reheat the shredded beef in a saucepan. Once heated, mix in the 1/4 cup of BBQ sauce with the beef until the meat is thoroughly coated. Also, thinly slice the green onion for topping.
- After the potatoes are completely baked and soft, remove them from the oven. Slice each potato lengthwise and gently push the ends to pop them open, forming a pocket in the center. Fill each potato with half of the BBQ beef mixture and top with shredded cheddar cheese. Return to the oven for a few minutes until the cheese melts.
- Finally, drizzle about a tablespoon of additional BBQ sauce over each stuffed potato, sprinkle with green onions, and add a dollop of sour cream before serving. Enjoy your hearty BBQ Beef Stuffed Potatoes!
Notes
For lighter options, consider substituting the shredded beef with rotisserie chicken or plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 potato
- Calories: 560
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg