Set up a top-your-own potato bar at your next family movie or game night. Each potato is stuffed with sautéed onion and bell pepper, corn chips, cheese, avocado, a drizzle of barbecue sauce, cilantro, and coleslaw tossed in white barbecue sauce. This recipe calls for 1 1/2 pounds of pulled smoked pork, but you can swap in pulled chicken if you prefer. Pick the meat up at your favorite barbecue restaurant. If you’re looking for even more quick and easy recipes that utilize takeout barbecue, try our Start with a Pound of Barbecue collection. These easy recipes make weeknight meals a breeze. You’ll love the convenience and your family will love the delicious, slow-cooked flavor.
8 medium-size russet potatoes (about 8 oz. each)
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 large red bell pepper, thinly sliced vertically
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces Monterey Jack cheese, shredded (about 2 cups)
1 1/2 pounds pulled smoked pork, warmed
2 cups corn chips (such as Fritos), coarsely crushed
2 small ripe avocados, diced
1 1/2 cups barbecue sauce
1/4 cup chopped fresh cilantro
1 (14-oz.) package coleslaw mix
3/4 cup white barbecue sauce
How to Make It
Preheat oven to 400°F. Place potatoes on an aluminum foil-lined large rimmed baking sheet. Bake in preheated oven until very tender, about 45 minutes.
Meanwhile, heat oil in a large skillet over medium. Add onion slices, and cook, stirring often, until tender and lightly browned, 5 to 7 minutes. Add bell pepper, and cook, stirring often, 5 minutes. Remove from heat, and sprinkle with salt and black pepper.
Cut a lengthwise slit down center of each potato (do not cut all the way through); squeeze sides to open. Slightly mash cooked potato pulp, and push toward opening. Top with cheese, pork, onion mixture, corn chips, and avocado; drizzle with barbecue sauce, and sprinkle with cilantro.
Toss together coleslaw mix and white barbecue sauce; serve with pork-stuffed potatoes.