bbq beef stuffed potatoes
Slow cooker shredded beef, cheddar cheese, tangy BBQ sauce, and green onions are all piled into a fluffy baked potato for an easy all-in-one dinner.
Prep Time5 mins
Cook Time1 hr 5 mins
Total Time1 hr 10 mins
- 2 large russet potatoes (one lb each) $1.20
- 1 tsp vegetable oil $0.02
- 1 pinch salt $0.05
- 1 cup Multi-Purpose Shredded Beef $2.60
- 1/4 cup + 2 Tbsp bbq sauce $0.44
- 1/4 cup shredded cheddar* $0.23
- 1 whole green onion $0.08
- 2 Tbsp sour cream $0.15
Preheat the oven to 400 degrees. Wash the potatoes well and then dry them off with a clean dish towel. Prick the potatoes several times on all sides with a fork. Rub about a half teaspoon of vegetable oil over the surface of each potato and then sprinkle lightly with salt. Place the potatoes on a baking sheet covered with foil and bake for one hour or until the potatoes are tender all the way through (test the tenderness by squeezing the potato with an oven mitt or clean dish towel to protect you from the heat).
While the potatoes are baking, thaw and reheat your shredded beef. Mix 1/4 cup of your favorite BBQ sauce in with the shredded beef. Thinly slice the green onion.
Once the potatoes are finished cooking, slice each one lengthwise from end to end. Use a dish towel or oven mitt to protect your hands and push each end of the potato in toward the center to make it pop open. Pile half of the BBQ beef into each potato and top with about 2 tablespoons of shredded cheese. Return the potatoes to the still warm oven for a few minutes, or until the cheese is melted.
Once the cheese is melted, drizzle about one tablespoon of BBQ sauce over top of each potato and then sprinkle with green onions. Place of dollop of sour cream on top of each and enjoy!