Bbq Potato Skins Recipe

Time1h 30m

Serves4

Crispy potato skins loaded with slow roasted beef, apple wood bacon pieces topped with our house made BBQ sauce, shredded cheddar and Jack cheese.

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Ingredients

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1
Bake the Potatoes
Preheat the oven to 400°F (200°C). Scrub the Russet potatoes under running water to clean them. Pat them dry with a towel. Prick each potato multiple times with a fork to allow steam to escape during baking.
2
Oil and Season
Rub each potato with olive oil and sprinkle salt and black pepper evenly over their surfaces.
3
Bake Potatoes
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
4
Scoop out the Flesh
Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of potato on the skin to keep them sturdy. Reserve the scooped-out potato for another use.

5
Cook the Bacon
In a skillet over medium heat, cook the apple wood bacon slices until crispy. Remove from the skillet and place on paper towels to drain excess grease. Once cooled, chop into small pieces.
6
Assemble the Filling
In a mixing bowl, combine the slow roasted beef, cooked bacon pieces, and BBQ sauce. Mix well to ensure the beef is coated evenly with the sauce.
7
Fill the Potato Skins
Preheat the oven to 375°F (190°C). Place the potato skins on a baking sheet. Fill each skin generously with the beef and bacon mixture.
8
Add Cheeses
Sprinkle shredded cheddar cheese and Jack cheese over the filled potato skins.
9
Bake Again
Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

10
Serve Hot
Remove the potato skins from the oven and allow them to cool for a few minutes. Serve hot, optionally drizzling with additional BBQ sauce.