Texas Style Spud Recipe
Chopped BBQ beef in barbecue sauce, cheddar, butter. 1560 CAL original/900 CAL lighter
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Ingredients
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Main Ingredients
Optional Toppings
Method
Preparation
- 1
Bake the Potatoes
Preheat your oven to 400°F (200°C). Wash and pierce the large russet potatoes with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until they are soft and easily pierced with a fork.
- 2
Assembly
- 3
Assemble the Spuds
Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Cut a slit down the center of each potato and gently squeeze the ends to open them up.
- 4
Add the Fillings
Add 1 tablespoon of butter to each potato while still hot, allowing it to melt. Spoon the warmed BBQ beef mixture into each potato, followed by a generous handful of shredded cheddar cheese.
Finishing Touches
- 5
Garnish
Top each spud with chopped green onions, a dollop of sour cream, and pickled jalapeños to taste. Serve immediately while hot.
