Double-Stuffed Barbecue Potatoes

Double-Stuffed Barbecue Potatoes Recipe
Each potato yields about 1 cup of pulp. The recipe calls for 8 potatoes, but you'll only use the pulp of 6 (which, when combined with the other ingredients, fills the 8 shells).


Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Bake: 1 Hour, 10 Minutes


8 large baking potatoes
1 (8-ounce) container softened cream cheese
1/2 cup mayonnaise
1 tablespoon white wine vinegar
1 teaspoon seasoned pepper
2 teaspoons fresh lemon juice
3/4 teaspoon salt
3 cups chopped barbecued pork, warmed
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup chopped fresh chives


Wrap each potato in a piece of aluminum foil; place potatoes on a baking sheet.

Bake potatoes at 425° for 45 minutes or until tender.

Cut a 4- x 2-inch strip from top of each baked potato. Carefully scoop out pulp into a large bowl, leaving 8 shells intact; set aside about 2 cups of pulp for another use. (See "Cook's Notes.")

Mash together remaining potato pulp, cream cheese, and next 5 ingredients; stir in pork. Spoon mixture evenly into shells; top evenly with Cheddar cheese and chives. Place on a lightly greased baking sheet.

Bake at 375° for 20 to 25 minutes or until thoroughly heated.


Carolyn Walthall, Oxford, Mississippi,

June 2005
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