Barbeque Potato Skins
You can top potato skins with anything, but in Texas, barbeque is king. And, you could use pig, but in Texas, it's beef that's big.
Category: Appetizers
Estimated effort: About one hour
Ingredients
- 4 large russet potatoes
- 1 pound of barbeque beef, preferably sliced or chopped beef brisket
- 1 cup barbeque sauce, preferably Stubbs
- 1 cup medium cheddar cheese
- 1 cup chopped scalions or green onion
- melted butter
- salt and pepper to taste
- chopped jalapeno peppers, optional
Preparation Instructions
Pierce 4 large russet potatoes with a fork.
Bake directly on the oven rack at 350 degrees until tender, about 1 hour.
Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper.
Bake, skin-side up, at 450 degrees until crisp, about 15 minutes.
Flip the baked shells over, sprinkle with 1 cup grated cheddar cheese
Bake for an extra 5 minutes.
Top with barbeque, sauce, onions, and maybe a little more cheese.
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