These BBQ Twice Baked Potatoes are everything you love about barbecue stuffed in a baked potato skin and baked to perfection. A hearty, satisfying meal!
BBQ Twice Baked Potatoes
These BBQ Twice Baked Potatoes are so yummy and filling! It’s an entire meal stuffed into a potato shell, with tender beef in tangy barbecue sauce, fluffy potato, cheese, zesty Ranch and sour cream. They’re so much fun to serve while watching a big game, or when you’re having friends over for a movie night. We serve it with a simple side salad for a complete meal.
Suggestions for this Potato Recipe
- If you’re serving a crowd and want to make this as more of a side dish, just cube the potatoes after baking instead of scooping them out. Place the potatoes in a glass baking dish, top with the remaining ingredients and bake as you would the twice baked potatoes. So easy!
- To lighten things up you can leave out the Ranch dressing and use light sour cream.
- If you need extra flavor, drizzle additional BBQ sauce over the top. It looks pretty, too!
- You can easily swap the beef out for chicken, pork or any other meat you like. Just follow the same method as the beef. Shred and serve over the potatoes.
More Tasty BBQ Recipes
If you’re a fan of tangy barbecue like us, you’ll love these recipes:
- BBQ Pulled Pork Nachos
- BBQ Chicken Pitas with Jicama Apple Slaw
- Saucy Barbecue Hot Dogs
- Chicken Salad with Creamy BBQ Dressing
- Blue Ribbon Barbecue Ribs
BBQ Twice Baked Potatoes
- Crock Pot Slow Cooker
- Place ribs in slow cooker and cover with BBQ sauce. Cook on low for 8 hours (or 4 hours on high). Remove from slow cooker and shred, return to slow cooker and keep warm until ready to serve. About an hour before serving bake potatoes (see link above for baking method).
- Take baked potatoes and cut an oval hole, lengthwise, from the top. Scoop out the potato, leaving a small amount of potato around the edges (you don’t want to scoop out too much and rip a hole in the skin).
- Place the potato “scoopings” into a medium-sized bowl and add butter, ranch dressing, sour cream, salt, pepper, chives, and cheese.
- Mash together with a fork until well mixed. Place mashed potatoes evenly back into the potato skins and make a depression in the top with the back of a spoon (the potatoes may seem overflowing.. you can remove a little of the filling if needed).
- Spoon a large scoop of shredded beef into the top of the potato and top with extra shredded cheese.
- Place back in 350-degree oven for about 15 mintues or until potatoes are hot all the way through.
- Serve immediately.