Bbq Baked Potato Recipe

Preheat oven

Preheat the oven to 425°F (220°C). If you plan to finish on a grill for smoke/char, preheat the grill to medium-high at the time you put potatoes on.

Scrub the russet potatoes well and pat dry. Pierce each potato 6–8 times with a fork to allow steam to escape during baking.

Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on a baking sheet or on the oven rack with a sheet on the rack below to catch drips.

Bake the potatoes in the preheated oven for 50–60 minutes, until skins are crisp and a fork or skewer inserts easily to the center. Baking time will vary with potato size; medium 6–8 oz potatoes typically take about 55 minutes.

If using a grill finish for added BBQ flavor: after oven-baking, brush each potato lightly with a little extra olive oil or a thin coat of prepared BBQ sauce and place directly on a hot grill for 3–5 minutes per side until light char marks appear. Remove and transfer to a work surface.

While the potatoes bake, combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, mustard powder, and ground cumin in a small bowl to make a BBQ-style spice blend.

Heat the unsalted butter until melted (microwave for 20–30 seconds or melt gently on the stovetop). Stir 1 tablespoon of the prepared spice blend into the melted butter to make a seasoned butter.

When potatoes are cooked and just cool enough to handle, make a lengthwise slit down the top of each potato and press the ends to fluff the interior. Spoon about 1 tablespoon of the seasoned butter into each potato, allowing it to melt into the flesh.

Drizzle about 1 tablespoon of prepared BBQ sauce over each potato (adjust more or less to taste). Sprinkle each with about 1/4 cup shredded cheddar cheese so it melts over the hot potato. If desired, scatter crumbled bacon over the cheese.

Return potatoes to the hot oven or grill for 2–3 minutes, or until the cheese is melted and bubbly.

Remove potatoes, top each with about 1 tablespoon sour cream and a sprinkle of sliced chives. Add a final drizzle (about 1 teaspoon) of BBQ sauce for extra flavor if desired.