Barbecue Stuffed Baked Potatoes Recipes

Steps:

• Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven. Microwave uncovered on High 5 minutes; turn potatoes over. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
• Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onions; set aside.
• Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food). Microwave on High 2 minutes or until thoroughly heated.
• Cut potatoes open; fluff with fork. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onions.

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

Steps:

• Preheat oven to 400 degrees F.
• Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste.
• Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
• Mix all the ingredients and set aside.

Steps:

• Add the chicken to a small bowl.
• Open the can of beans, and pour off 1/2 cup of the liquid. Add the liquid to the chicken, toss to coat, and place in the fridge to marinate for about 30 minutes, up to 2 hours.
• Meanwhile, grate the cheese and have it ready.
• Prick the potatoes all over with a fork, and wrap in foil. Toss near the coals and cook until soft--about 45 minutes or so.
• Grill the chicken until done. Let rest for 10 minutes before slicing.
• Warm the rest of the beans on the stove.
• To serve, slice open the potatoes, add generous scoops of beans, top with sliced chicken, grated cheese, and serve.

Steps:

• Preheat the oven to 350˚F.
• Rinse the potatoes very well under cold water and scrub them clean. Dry them well with a clean kitchen towel. Pierce each potato with the tip of a sharp knife or the tines of a fork (so that steam can escape during baking and the potato doesn't explode). Roll the potatoes in the olive oil and sprinkle them with salt. Bake the potatoes for about 1 1/2 hours. To test for doneness, gently squeeze the potatoes' sides; they should yield nicely to the touch. Remove the potatoes from the oven and let them rest for 5 minutes. Do not turn the oven off.
• Cut each potato in half, lengthwise. Using a large spoon, scoop out the insides of the potato halves, leaving enough flesh on the skin so the shell remains intact. Set the potato shells aside. Put the scooped-out potato in a large bowl.
• Add the sour cream, butter, and salt and pepper to the bowl, and mash with a fork until the potato filling is combined and smooth. Fold in the pork and 1/2 cup of the cheese.
• Spoon the mixture into the potato shells, and place the shells on a large baking sheet. Bake in the oven for about 15 minutes or until thoroughly warmed through.
• Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese and the green onions and sour cream and serve immediately.

Steps:

• Preheat broiler to high.
• Cut potatoes in half lengthwise, scoop out pulp and mash, while gradually adding warmed milk. Add 1 cup cheese and mix well. Reserve skins.
• Mix in next 3 ingredients.
• Place skins on foil-lined baking sheet and fill wirh mashed potato mixture.
• Top with remaining cheddar cheese and broil 3-5 minutes, until cheese is melted and bubbly.
• Garnish with hot pepper rings and chives.