It's hard to beat a creamy twice-baked potato--especially when it's chock-full of tangy, tender chopped barbecue. We call for pork, but you can use chicken, turkey, or brisket--just be sure to begin with 3 cups of chopped meat.
Round out the menu with one of our icebox pies, which can be made the night before, for a hearty weeknight supper.
Double-Stuffed Barbecue PotatoesTangy Cabbage Salad
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COOK'S NOTES
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For the potatoes, we recommend high-starch, low-moisture baking potatoes such as russet or Idaho, which produce the fluffiest pulp.
For extra-crispy potato skins, place the scooped-out shells in the oven for about 10 minutes while preparing the filling and while the oven is cooling to 375°.
For a flavorful twist, try sharp Cheddar, Monterey Jack with peppers, or Swiss cheese in place of regular Cheddar.
Don't let the leftover pulp go to waste. Reheat it later in the week for a simple but unbeatable version of mashed potatoes--perfect for lunch or an afternoon snack for the kids. To 2 cups potato pulp, stir in 1⁄2 cup sour cream, 1 tablespoon melted butter, 1 tablespoon chopped chives, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper.
If time is an issue, bake potatoes the night before, and scoop out the pulp. Refrigerate pulp and shells. Heat pulp and shells in microwave on LOW power until warm, and proceed as directed.
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This article is from the June 2005 issue of Southern Living.
