Pat: Brushed with butter, rubbed with spices, and dressed the way you want it, our barbecue baked potatoes (which are essentially baked potatoes loaded with toppings) will make your stomach skip a beat. These are fun to make with your kids, because they can dress up their taters with all kinds of goodness—meat, sour cream, shredded cheese, chives, and so forth. Depending on what stuff and how much of it you load onto each potato, these can serve as a side dish or an entire meal. For a healthier spud, Gina follows this recipe with a lightened-up twice-baked tater that is just as tasty as my belt-busting variety.
Recipe information
Yield
makes 2 stuffed potatoes, serving 2 to 4
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Scrub the potatoes under warm water, then prick them with a fork. Brush them with the melted butter, then sprinkle them with Neely’s Barbecue Seasoning, place them on a baking sheet, and bake for 1 hour, until they are soft but not overcooked. Let the potatoes cool for about 15 minutes (until they are cool enough to handle), and then cut them in half lengthwise.
Step 3
Heat the meat and Neely’s Barbecue Sauce in a small saucepan or in the microwave until warmed through. Top the potato halves with a 1/4 cup of the barbecued meat, and garnish with additional butter, cheddar cheese, sour cream, and chives, as desired.
