Stuffie Recipe

Prepare and bake potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes well and pat dry. Pierce each potato several times with a fork. Rub each potato with 2 tbs olive oil and sprinkle evenly with 1 tsp kosher salt and 1 tsp black pepper. Place on a baking sheet and bake for 45–60 minutes, until skins are crisp and an inserted knife meets little resistance.

Hollow potatoes

When potatoes are cool enough to handle (about 10 minutes), slice off the top third lengthwise. Carefully scoop out the insides with a spoon into a bowl, leaving a about 1/4"–1/3" thick shell. Reserve the scooped potato for the filling/mashed base.

Sauté aromatics

In a medium skillet over medium heat melt 2 tbs butter. Add 1/2 cup finely diced onion and sauté 4–5 minutes until translucent. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Combine meat and seasoning

Add 3 cups cooked pulled pork to the skillet along with 3 tbs barbecue sauce, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper and 2 tbs chopped fresh parsley. Stir and cook 2–3 minutes just to warm and meld flavors. If mixture seems dry, add up to 2 tbs milk to loosen. Taste and adjust seasoning or BBQ sauce as desired.

Mix reserved potato

Mash the reserved potato flesh lightly in a bowl (leave a few small lumps for texture). Stir a small splash (about 1–2 tbs) of buttermilk or 2 tbs milk and 1–2 tbs butter into the mash until creamy. Fold the mashed potato into the warm barbecue meat mixture until evenly combined — this helps bind the filling for stuffing.

Fill potato shells

Spoon a generous portion of the barbecue-potato mixture into each hollowed potato shell, pressing lightly so filling is compact and mound is slightly above the rim.

Add cheese and bake

Top each stuffed potato with a mix of shredded cheeses (about 3/4 to 1/2 cup per potato: use proportions of cheddar and Monterey Jack totaling roughly 3/4 cup). Place filled potatoes back on the baking sheet. Brush exposed potato skin with 1 tbs olive oil or melted butter. Bake at 400°F (200°C) for 12–15 minutes, until cheese is melted and tops are bubbling and lightly golden.

Finish and garnish

Remove stuffed potatoes from oven. Top each with 1–2 tbs sour cream, sprinkle with chopped crispy bacon (about 1–2 slices worth per potato), 1 tbs sliced green onions, and optional pickled jalapeños to taste. Garnish with extra chopped parsley or chives.

Serve

Serve hot as an entree or hearty side. Provide extra barbecue sauce and sour cream at the table.