BBQ Baked Potato Recipe

Name: Chuckwagon BBQ & Burgers BBQ Baked Potato Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count large russet potatoes; 2 tbs olive oil; 1 tbs kosher salt; 1 tsp black pepper; 2 cups cooked smoked brisket, chopped; 2 cups pulled pork; 2 cups smoked sausage, sliced 1/4-inch; 2 cups smoked or grilled chicken, chopped; 2 cups roasted turkey, chopped; 1 cup your favorite BBQ sauce; 4 tbs butter; 1 cup sour cream; 2 cups shredded cheddar cheese; 1 cup chopped green onions; 1 cup crispy fried onions (optional); 1 tbs pickled jalapeños (optional); 2 tbs fresh cilantro (optional); 1 tsp smoked paprika; 1 tsp garlic powder; 0 to taste salt (to taste); 0 to taste black pepper (to taste)

Inspired by Chuckwagon BBQ & Burgers

Time1h 15m

Serves4

Same as above plus your choice of chopped/sliced brisket, pulled pork, sausage, chicken, or turkey.

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Ingredients

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Baked Potatoes

4 count large russet potatoes

2 tbs olive oil

1 tbs kosher salt

1 tsp black pepper

BBQ Protein (choose one or mix)

2 cups cooked smoked brisket, chopped

2 cups pulled pork

2 cups smoked sausage, sliced 1/4-inch

2 cups smoked or grilled chicken, chopped

2 cups roasted turkey, chopped

BBQ Toppings & Sauce

1 cup your favorite BBQ sauce

4 tbs Butter

1 cup Sour cream

2 cups shredded cheddar cheese

1 cup chopped green onions

1 cup crispy fried onions (optional)

1 tbs pickled jalapeños (optional)

2 tbs Fresh cilantro (optional)

Finishing & Seasoning

1 tsp Smoked paprika

1 tsp Watkins garlic powder

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Method

Baked Potatoes

Preheat and prepare potatoes

Preheat the oven to 425°F (220°C). Scrub the russet potatoes clean and pat dry.

Prick each potato a few times with a fork to allow steam to escape. Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper, massaging the seasoning into the skin.

Place potatoes directly on the oven rack or on a baking sheet. Bake for 45–60 minutes, until skins are crisp and a skewer or fork slides into the center with little resistance. Bake time depends on potato size.

BBQ Protein (choose and warm)

While potatoes bake, prepare your BBQ protein. If using leftover cooked brisket/pulled pork/sausage/chicken/turkey, shred or chop into bite-size pieces (about 1/2–3/4-inch). Measure about 2 cups total per protein choice.

Warm the protein gently: for chopped brisket or pulled pork, place in a saucepan with 1/4 cup BBQ sauce and 2–3 tbs water, cover, and warm over low heat for 6–8 minutes until heated through. For sliced sausage, warm in a skillet over medium heat with 1 tbs oil for 4–6 minutes. For chicken or turkey, warm in a skillet with 2–3 tbs BBQ sauce for 4–6 minutes. Stir occasionally to prevent drying.

Taste and adjust seasoning; add a splash more BBQ sauce if you want stronger flavor. Keep warm until potatoes are ready.

Assemble & Finish

When potatoes are done, remove from oven and let rest 3–5 minutes until cool enough to handle. Using a sharp knife, cut a lengthwise slit across the top of each potato and push the ends gently to open.

Fluff the potato flesh with a fork and add 1 tablespoon butter to each potato, mixing it into the flesh. Season with a light sprinkle of smoked paprika and garlic powder; add salt and pepper to taste.

Spoon about 1/2 cup warmed BBQ protein onto each potato (adjust if mixing proteins). Drizzle 1–2 tablespoons BBQ sauce over the protein on each potato.

Top each potato with 1/2 cup shredded cheddar cheese while hot so it melts. Add a dollop (about 2 tbs) of sour cream, then scatter chopped green onions. If desired, finish with crispy fried onions, pickled jalapeños, and cilantro for brightness.

Serve immediately while hot. Provide extra BBQ sauce, salt, pepper, and green onions at the table.