Loaded Bbq Spud Recipe

Preheat & Prepare

Preheat your oven to 425°F (220°C). Scrub the russet potatoes well and pat them dry. Use a fork to poke each potato 6–8 times to allow steam to escape.

Oil & Season

Rub each potato with about 1/2 tablespoon olive oil, then sprinkle evenly with coarse salt and a little black pepper so they are well seasoned on the skin.

Bake

Place potatoes directly on the oven rack or on a rimmed baking sheet and bake for 50–65 minutes, until skins are crisp and a knife slides easily into the center. Time depends on potato size. Remove from oven and let rest 5 minutes.

Combine & Warm

In a medium sauté pan over medium heat, combine the pulled pork or chicken, BBQ sauce, smoked paprika, onion powder, and apple cider vinegar. Stir to coat.

Simmer

Bring the mixture to a gentle simmer and cook, stirring occasionally, for 6–8 minutes until heated through and slightly thickened. Taste and adjust seasoning (add more BBQ sauce for sweetness or vinegar for tang). Keep warm on low heat.

Crisp Bacon

If you don't have pre-cooked bacon: cook 6 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning once. Drain on paper towels and crumble when cool enough to handle.

Shred & Slice

Shred the cheddar (and Monterey Jack if using) and thinly slice the green onions. Measure sour cream, butter, jalapeños and cilantro so they're ready for assembly.

Split Potatoes

When potatoes are cool enough to handle, slice each lengthwise about three-quarters of the way through. Squeeze the sides gently to open and fluff the interior with a fork. Season the inside lightly with a pinch of sea salt and freshly ground black pepper.

Butter & Cheese

Place 1 tablespoon of butter into each open potato and let it melt into the flesh. Spoon about 3/4 cup of the warm BBQ pulled meat over each potato, then sprinkle 3/4–1/2 cup shredded cheddar (and a little Monterey Jack if using) over the meat.

Melt Cheese

Set the stuffed potatoes under a preheated broiler on high for 1–2 minutes (or place them back in a 425°F oven for 4–6 minutes) until the cheese is melted and bubbly. Watch closely to avoid burning.

Add Toppings

Remove potatoes from heat. Top each with crumbled bacon, a dollop of sour cream (about 3 tablespoons each), sliced green onions, pickled jalapeños if using, and a drizzle of extra BBQ sauce (about 1 tablespoon per potato). Sprinkle with chopped cilantro if desired.

Serve

Serve immediately while hot. Provide extra BBQ sauce and sour cream at the table. Leftover components can be refrigerated separately for up to 3 days.