Stuffed BBQ Baked Potatoes

Name: Stuffed BBQ Baked Potatoes (Upgraded)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Southern
Ingredients: 4 Russet Potatoes; 1.5 lb Pork Shoulder; 1 tbsp Olive Oil; 1 tsp Smoked Paprika; 1 tsp Brown Sugar; 1/2 tsp Garlic Powder; 1/4 tsp Cayenne Pepper; 1 cup Ketchup; 1/4 cup Apple Cider Vinegar; 2 tbsp Molasses; 1 tbsp Worcestershire Sauce; 1 tsp Smoked Paprika; 1/2 tsp Garlic Powder; 3 tbsp Butter; 3 tbsp All-Purpose Flour; 2.5 cups Milk; 1.5 cups Shredded Sharp Cheddar Cheese; 1/4 tsp Nutmeg; 1/4 tsp Salt; 1/8 tsp Black Pepper; 2 tbsp Chopped Chives; 2 tbsp Sour Cream

⏱1h 30m

👥4

🔥700 cal

Medium

🍽️Southern

🥗Gluten-Free

Baked potatoes elevated with slow-cooked pulled pork, a homemade smoky BBQ sauce, and a sharp cheddar cheese sauce. A satisfying and flavorful meal.

4 Russet Potatoes

1.5 lb Pork Shoulder

1 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Brown Sugar

See all 22 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥700 cal

Medium

🍽️Southern

🥗Gluten-Free

Baked potatoes elevated with slow-cooked pulled pork, a homemade smoky BBQ sauce, and a sharp cheddar cheese sauce. A satisfying and flavorful meal.

#potatoes #pork #bbq #comfort food #dinner

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork.
Bake potatoes for 60-75 minutes, or until tender.
While potatoes bake, prepare the pork. In a bowl, toss Pork with olive oil, smoked paprika, brown sugar, garlic powder, and cayenne pepper.
Place pork in a slow cooker and cook on low for 6-8 hours, or until easily shredded. Shred the pork.
Make the BBQ Sauce. In a saucepan, combine all BBQ Sauce ingredients and simmer for 15 minutes, stirring occasionally.
Toss the shredded pork with the BBQ Sauce.
Make the Cheese Sauce. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Cheddar Cheese, Nutmeg, Salt, and Pepper until cheese is melted and sauce is smooth.
Once potatoes are cooked, carefully cut a slit down the center of each potato. Fluff the inside with a fork.
Stuff each potato with the BBQ pork, then top with Cheese Sauce, Chives, and Sour Cream. Serve immediately.

Ingredients

Potatoes
4 4 Russet Potatoes
Pork
1.5 lb 680 g Pork Shoulder
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Smoked Paprika
1 tsp 5 mL Brown Sugar
1/2 tsp 2.5 mL Garlic Powder
1/4 tsp 1.25 mL Cayenne Pepper
BBQ Sauce
1 cup 240 mL Ketchup
1/4 cup 60 mL Apple Cider Vinegar
2 tbsp 30 mL Molasses
1 tbsp 15 mL Worcestershire Sauce
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Garlic Powder
Cheese Sauce
3 tbsp 45 mL Butter
3 tbsp 45 mL All-Purpose Flour
2.5 cups 600 mL Milk
1.5 cups 170 g Shredded Sharp Cheddar Cheese
1/4 tsp 1.25 mL Nutmeg
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black Pepper
Toppings
2 tbsp 30 mL Chopped Chives
2 tbsp 30 mL Sour Cream

Equipment

Baking Sheet
Fork
Slow Cooker
Saucepan
Whisk
Bowl

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork.
Bake potatoes for 60-75 minutes, or until tender.
While potatoes bake, prepare the pork. In a bowl, toss Pork with olive oil, smoked paprika, brown sugar, garlic powder, and cayenne pepper.
Place pork in a slow cooker and cook on low for 6-8 hours, or until easily shredded. Shred the pork.
Make the BBQ Sauce. In a saucepan, combine all BBQ Sauce ingredients and simmer for 15 minutes, stirring occasionally.
Toss the shredded pork with the BBQ Sauce.
Make the Cheese Sauce. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Cheddar Cheese, Nutmeg, Salt, and Pepper until cheese is melted and sauce is smooth.
Once potatoes are cooked, carefully cut a slit down the center of each potato. Fluff the inside with a fork.
Stuff each potato with the BBQ pork, then top with Cheese Sauce, Chives, and Sour Cream. Serve immediately.