Bbq Bowl - Loaded Potato Bowl Recipe

preheat

Preheat oven to 425°F (220°C). Position rack in middle of oven.

Scrub russet potatoes under cold water and pat dry. Pierce each potato 6–8 times with a fork to vent.

Rub each potato all over with olive oil, then sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet lined with foil.

Bake for 45–60 minutes, until skin is crisp and an instant-read thermometer inserted into the center reads 205°F (96°C), or a knife slides in easily. For four medium-large potatoes expect ~50 minutes.

Remove from oven and let rest 5 minutes. Make a lengthwise slit in each potato and press the ends to open. Fluff interior with a fork and add 1 tablespoon unsalted butter to each potato, spreading it into the flesh. Season with a pinch of salt and pepper.

If using freshly smoked meat: warm in a covered pan over low heat with 60–120 ml apple juice or broth to keep moist until serving (about 10–15 minutes). If using precooked refrigerated meat: reheat gently in a saucepan with 120 ml apple juice or broth over low heat, breaking meat apart with a spatula until warmed through (5–10 minutes).

Stir in 120–180 ml of your barbecue sauce into the meat, tasting as you go. For a lighter coating use 120 ml; for saucier bowls use 180 ml. Simmer 2–3 minutes to marry flavors. Adjust seasoning with a pinch of BBQ rub or salt if needed.

Keep meat covered and warm until potatoes are ready.

Grate or shred cheddar cheese and set aside. If you prefer melted cheese on top, preheat broiler for finishing (optional).

Spoon about 2–3 tablespoons sour cream per baked potato into a small bowl; you can mix in a pinch of black pepper or a teaspoon of BBQ sauce for a flavored dollop.

Place one baked potato on each plate or in a shallow bowl. Open the potato and fluff the interior once more with a fork to make room for toppings.

Divide the sauced smoked meat evenly among the four potatoes (about 125 g meat per potato). Pile the meat on top of the open potato.

Sprinkle about 1/2 cup shredded cheddar cheese over the hot meat so it melts. If you want the cheese more melted or bubbly, place assembled potatoes under a preheated broiler for 1–2 minutes—watch closely to avoid burning.

Add a dollop (~2 tablespoons) of sour cream to each potato, then scatter sliced green onions, pickled jalapeños, crispy fried onions, and cilantro as desired. Finish with a grind of black pepper and an optional pinch of kosher salt.

Serve immediately with extra barbecue sauce on the side for drizzling.