Grab some pork from your favorite local barbecue shop for these over-the-top potatoes.
Loaded Barbecue Baked Potato
Makes 6
Ingredients
- 6 large russet potatoes
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1 (16-ounce) container barbecue pork
- ½ cup shredded sharp Cheddar cheese
- 1 avocado, peeled, cored, and diced
- 1 (8-ounce) container sour cream
- ¼ cup sliced red onion
- 1 jalapeño, thinly sliced
- Barbecue sauce, for topping
- Garnish: fresh cilantro
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with foil. Place a wire rack on top of foil.
- Rub potatoes with oil and sprinkle with salt. Place potatoes on wire rack.
- Bake until potatoes are very tender, 45 minutes to 1 hour. Let stand for 5 minutes.
- Cut a lengthwise slit down center of each potato, making sure not to cut all the way through. Carefully squeeze sides to open each potato. Using a fork, fluff each cooked potato. Top each potato evenly with pork, cheese, avocado, sour cream, red onion, and jalapeño. Drizzle with barbecue sauce and garnish with cilantro, if desired.
