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Restaurants›Red River BBQ & Burger›Two Meat Combo Spud Recipe

Two Meat Combo Spud Recipe

Name: Red River BBQ & Burgers Two Meat Combo Spud Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Barbecue
Ingredients: 2 each russet potatoes (large); 2 tbs olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 150 g smoked brisket, thinly sliced or chopped; 150 g roasted turkey breast, thinly sliced; 150 g smoked chicken, shredded; 150 g pulled pork, reheated and sauced; 150 g pork sausage or spicy sausage, cooked and sliced; 0.75 cups sharp cheddar cheese, shredded; 2 tbs butter; 0.5 cups sour cream; 2 tbsp green onions, thinly sliced; 3 tbs barbecue sauce; 1 tbs pickled jalapeños (optional); 2 tbs crispy fried onions (optional); 1 tbs fresh chopped parsley (optional); 0.25 tsp salt (for seasoning meats); 0.25 tsp black pepper (for seasoning meats); 1 tsp neutral oil or butter for skillet; 1 tbs warm broth or water (to loosen pulled pork/sausage if dry)

Inspired by Red River BBQ & Burger

Time1h 10m

Serves2

Brisket, turkey breast, smoked chicken, pulled pork, sausage or spicy sausage

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Ingredients

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Baked potatoes

2 each russet potatoes (large)

2 tbs olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Protein options (choose two; quantities listed are total for both meats)

5.29 oz (150 g) smoked brisket, thinly sliced or chopped

5.29 oz (150 g) roasted turkey breast, thinly sliced

5.29 oz (150 g) smoked chicken, shredded

5.29 oz (150 g) pulled pork, reheated and sauced

5.29 oz (150 g) pork sausage or spicy sausage, cooked and sliced

Toppings & sauces

3/4 cups sharp cheddar cheese, shredded

2 tbs Butter

1/2 cups Sour cream

2 tbsp green onions, thinly sliced

3 tbs barbecue sauce

1 tbs pickled jalapeños (optional)

2 tbs crispy fried onions (optional)

1 tbs fresh chopped parsley (optional)

1/4 tsp salt (for seasoning meats)

1/4 tsp black pepper (for seasoning meats)

Optional finishing (to reheat or hold)

1 tsp neutral oil or butter for skillet

1 tbs warm broth or water (to loosen pulled pork/sausage if dry)

Method

Prepare and bake potatoes

Preheat and prep

Preheat oven to 425°F (220°C). Scrub the russet potatoes well, pat dry, then prick each potato several times with a fork. Rub each potato with olive oil, sprinkle with kosher salt and pepper, and place directly on the oven rack or on a baking sheet lined with foil.

Bake

Bake potatoes 45–60 minutes until skins are crisp and a knife or skewer slides easily into the center. For faster cook time, microwave each potato 4–6 minutes first (turn halfway), then finish in the oven 20–30 minutes for crispy skin.

Prepare meats (choose two proteins)

General seasoning and heating

If using already-cooked smoked or roasted meats (brisket, turkey, smoked chicken, pulled pork, sausage), place selected meats on a cutting board and trim any excess fat. Season lightly with 1/8–1/4 tsp salt and 1/8–1/4 tsp black pepper total to brighten flavors. For sausages, slice into rounds about 1/4-inch thick.

Reheat brisket/turkey/chicken

For slices or shredded meat: heat a skillet over medium-low with 1 tsp neutral oil or a little butter. Add meat and warm gently 3–5 minutes, stirring or turning once, just until heated through. If meat is drying, add 1 tbsp warm broth, water or a splash of barbecue sauce to keep moist.

Reheat pulled pork

Place pulled pork in a small saucepan or skillet over low heat. Add 1 tbsp barbecue sauce and 1 tbsp water or broth, cover, and warm 5–7 minutes, stirring occasionally until hot and saucy.

Reheat sausage

In a skillet over medium heat, add sliced sausage and cook 3–5 minutes, turning occasionally, until edges are browned and cooked through. If using spicy sausage with casing, ensure internal temperature is safe (165–170°F / 74–77°C depending on type).

Assemble the Two Meat Combo Spud

Split and fluff potatoes

When potatoes are done, remove from oven and let sit 3 minutes. Carefully slice each potato lengthwise through the top (not cutting all the way through) and push the ends toward each other to open. Fluff the flesh with a fork and add 1 tablespoon butter into each potato, stirring to incorporate.

Layer meats

Divide the two chosen meats (about 150 g total) between the two potatoes or both on one potato if making a single serving. Place the first meat on one side of the potato and the second meat on the other side so both are visible and evenly distributed.

Add cheese and finish

Sprinkle shredded sharp cheddar (about 3/4 cup total) over the hot meats and potato; the residual heat will melt some cheese. Spoon 1–1.5 tbsp barbecue sauce over meats (more for pulled pork or brisket as desired). Add a dollop of sour cream (about 2 tbsp per potato), scatter green onions, and top with any optional pickled jalapeños or crispy fried onions. Finish with a sprinkle of fresh parsley if using.

Serve

Serve immediately while hot. Offer extra barbecue sauce, sour cream and shredded cheese at the table. Leftover meats can be refrigerated and used within 3–4 days.