Do you have leftover protein in the fridge or freezer and wondering what to do with it? Four words: Loaded BBQ Potato Skins! It is a great way to avoid food waste, but also a fun and creative alternative to repeating dinner. It’s my favorite meat and potatoes kind of recipe.
It’s all about the potato.
First things first, the potato! Need to cook the potato until the inside is soft and tender. Heat up the grill to 400 degrees indirect heat and throw whole russet potatoes directly on the grates. These will take about 50 minutes to cook.
Tip: poke holes throughout the potato with a fork for heat to penetrate through the skin helping it cook faster.
Once the inside of the potatoes are soft, remove from the grill and slice in half. Scoop out the inside and set aside. You can use that for mashed potatoes. Leave a thin wall of potato around the skin to prevent the skin from tearing and falling over.
Next, rub olive oil on the inside and outside of the potato skin and put it back on the grill for another 10 to 15 minutes.
Once the skins have some color, remove them off the grill and it’s time to load them up!
Loading up potato skins!
I had a ton of pulled pork left over from a previous cook, so decided to use that as my protein for the Loaded BBQ Potato skins. But you can use any shredded meat: chicken, rotisserie chicken, beef, etc…
Once the skins are removed from the grill, layer some shredded cheese, followed by a big load of meat and topped with more shredded cheese. Put back on the grill until the cheese is melted and the top is crisp.
For the final touch, drizzle some BBQ sauce of choice, I used Tabasco Jalapeno Mesquite BBQ Sauce, some crema and chopped up green onion.
Serve and enjoy!
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Printer friendly recipe below:
Loaded BBQ Potato Skins
Ingredients
- Left over pulled pork or any protein
- 4 Russet potatoes
- 2 cups Shredded Cheese
- 2 tbsp Olive Oil
- 2 tbsp BBQ Sauce
- 2 tbsp Crema or Sour Cream
- 1 batch Green Onion
Instructions
- Heat up the grill to 400 degrees indirect heat.
- Grill whole russet potatoes for about 50 minutes.
- Once soft on the inside, remove from the grill and slice in half. Scoop out the inside and set aside
- Rub olive oil on the inside and outside of the potato skin and put it back on the grill for another 10 to 15 minutes.
- Next, layer some shredded cheese, followed by a big load of meat and topped with more shredded cheese. Put back on the grill until the cheese is melted and the top is crisp.
- For the final touch, drizzle some BBQ sauce of choice, some crema or sour cream and chopped up green onion
Check out the Recipes Page for other tasty ideas!
