Makes 10 Servings
5 medium size Russet potatoes
1 cup shredded cheddar cheese
3 Green onions, chopped
1/2 lb. pulled pork or shredded brisket
2 Tablespoons olive oil
Salt and Pepper
Ranch dressing for dipping
Preheat oven to 425Â°
Scrub the potatoes and dry with paper towels.
Poke several holes in potatoes with a fork or knife.
In a medium bowl, toss the potatoes with oil and salt and pepper. Place in oven, directly on the rack. Bake for 50-60 minutes or until tender.
Remove potatoes from oven and let cool slightly. Cut each potato in half. Using a spoon gently scrape out the middle of each skin. Be careful not to tear the crispy skin.
Save the removed baked potato flesh for baked potato soup or mashed potatoes.
Stuff each skin with BBQ and top with cheese.
Place back in the oven for a few minutes to melt the cheese.
Top with chives and serve with Ranch dressing or you can serve with sour cream.
*By placing the potatoes directly on the rack it creates a crispier skin.
*You can use left over BBQ (pork, brisket, chicken) or you can buy the pre-made in the meat section of the grocery store. There are many brands such as Jack Daniel's, Lloyds, Costco...
* If you meat is too dry then drizzle a bit of BBQ sauce on it before stuffing into potato.