BBQ Beef Twice-Baked Potatoes
Sweet, smoky barbecue flavor and plenty of melted cheese turn these BBQ Beef Twice-Baked Potatoes into a simple meal that’s hearty enough for dinner. Prairie Legacy Grass-Fed Ground Beef pairs perfectly with tangy barbecue sauce, Monterey Jack cheese, and green onion.
Grass-fed ground beef is a natural fit for this recipe because it cooks quickly and soaks up the sweet and smoky barbecue flavors while staying rich and flavorful. It’s an easy way to put a new spin on baked potatoes while still using ingredients you probably already have on hand.
Finish each potato with an extra drizzle of barbecue sauce, a little more cheese, and a dollop of sour cream before serving. Whether it’s a cozy weeknight dinner or an easy weekend meal, these loaded potatoes are guaranteed to disappear fast.
BBQ Beef Twice-Baked Potatoes
Ingredients
- 2 large russet potatoes
- 8 ounces Prairie Legacy Grass-Fed Beef
- Salt and black pepper to taste
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons sliced green onions
- ¼ cup sweet and tangy barbecue sauce
- 2 –4 tablespoons milk
- Additional Monterey Jack cheese for topping
- Additional barbecue sauce optional
- Sour cream for serving
Instructions
- Preheat the oven to 400°F.
- Wrap the potatoes in foil and bake for about 60 minutes, or until tender.
- Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks. Season with salt and pepper.
- Slice the potatoes in half lengthwise. Scoop out the centers, leaving enough potato around the edges to support the skins.
- Combine the browned beef with the potato filling.
- Add the Monterey Jack cheese, green onions, barbecue sauce and milk.
- Stir just until combined.
- Pile the filling into each potato skin and place them on a baking sheet.
- Bake for another 20 minutes.
- Top with more Monterey Jack cheese, barbecue sauce and sour cream.
