Stuffed Barbecue Baked Potato Recipe
When summer is approaching and you have left-over barbecues and mash potatoes in the fridge, grab these out and make this stuffed barbecue baked potato. This is a quick and simple recipe for a deliciously meaty dish that you will surely bring out with you on picnics and beach outings. All you have to do is follow these steps.
Ingredients
- 6 slices bacon
- 1 (22 ounce) package frozen mashed potatoes (616 g.)
- 2 cups milk (480 ml)
- 1 cup shredded Monterey jack pepper cheese ( 100 g)
- 0.5 (8 ounce) package light cream cheese, cut into cubes (224 g)
- ½ teaspoon salt (2.5g)
- ½ teaspoon pepper (2.5g)
- 3 cups shredded cheddar cheese, divided (300 g)
- 1 (8 ounce) container light sour cream (240 ml)
- 1 (4 ounce) can chopped green chilies, drained (112 g)
- 3 cups shredded barbecued pork (675 g) or 3 cups barbecued beef (450 g)
- ¾ cup barbecue sauce (180 ml)
- fresh parsley
Instructions
- In large skillet, Sauté bacon over medium-high heat for 8-10 minutes or until crispy. Remove bacon from skillet and drain on paper towels, reserving 2 tablespoons of bacon. Crumble bacon into smaller bits and set aside.
- Mix together reserved bacon, potatoes, next 5 ingredients, and 2 cups cheddar cheese in a large microwave safe bowl. Microwave on high for 4 minutes. Add the sour cream and chilies. Continue stirring until well blended.
- Scoop potato mixture into a lightly greased 13X9” baking dish. Sprinkle evenly with bacon and remaining 1 cup cheddar cheese. Assemble pork evenly over cheese. Pour barbecue sauce evenly over pork.
- Bake at 350 degrees for 45 minutes. Let it cool down for 5-10 minutes. Arrange with chopped parsley as garnish.
- Enjoy!
Notes
You can add more cheese and green onions on top of it before serving.
