Stuffed Barbecue Baked Potato Recipe

Cook time: 90 mins

Total time: 1 hour 30 mins

Serves: 8

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)
1/2 teaspoon salt (2.5g)
1/2 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)
3/4 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!