Best Barbecue Stuffed Baked Potatoes Recipes

Barbecue Stuffed Baked Potatoes image

Yield 2 servings

Number Of Ingredients 4

2 boneless, skinless chicken breasts
1 can Bush's® Southern Pit Barbecue Grillin' Beans®
4 ounces sharp cheddar, shredded
4 medium russet potatoes

Steps:

Add the chicken to a small bowl.
Open the can of beans, and pour off 1/2 cup of the liquid. Add the liquid to the chicken, toss to coat, and place in the fridge to marinate for about 30 minutes, up to 2 hours.
Meanwhile, grate the cheese and have it ready.
Prick the potatoes all over with a fork, and wrap in foil. Toss near the coals and cook until soft--about 45 minutes or so.
Grill the chicken until done. Let rest for 10 minutes before slicing.
Warm the rest of the beans on the stove.
To serve, slice open the potatoes, add generous scoops of beans, top with sliced chicken, grated cheese, and serve.

Barbecue-Stuffed Baked Potatoes image

Yield makes 4 main-course or 8 side-dish servings

Number Of Ingredients 8

4 large russet potatoes (about 12 ounces each)
2 tablespoons olive oil Salt, to taste
3/4 cup sour cream (plus more for garnish)
5 tablespoons unsalted butter, at room temperature
Freshly ground black pepper, to taste
1 pound Pork Shoulder (page 57), shredded
1/2 cup plus 4 teaspoons shredded sharp cheddar cheese
1/4 cup chopped green onions (scallions), white and green parts

Steps:

Preheat the oven to 350˚F.
Rinse the potatoes very well under cold water and scrub them clean. Dry them well with a clean kitchen towel. Pierce each potato with the tip of a sharp knife or the tines of a fork (so that steam can escape during baking and the potato doesn't explode). Roll the potatoes in the olive oil and sprinkle them with salt. Bake the potatoes for about 1 1/2 hours. To test for doneness, gently squeeze the potatoes' sides; they should yield nicely to the touch. Remove the potatoes from the oven and let them rest for 5 minutes. Do not turn the oven off.
Cut each potato in half, lengthwise. Using a large spoon, scoop out the insides of the potato halves, leaving enough flesh on the skin so the shell remains intact. Set the potato shells aside. Put the scooped-out potato in a large bowl.
Add the sour cream, butter, and salt and pepper to the bowl, and mash with a fork until the potato filling is combined and smooth. Fold in the pork and 1/2 cup of the cheese.
Spoon the mixture into the potato shells, and place the shells on a large baking sheet. Bake in the oven for about 15 minutes or until thoroughly warmed through.
Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese and the green onions and sour cream and serve immediately.