See more

Double-Stuffed Barbecue Potatoes

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).

Southern Living JUNE 2005

  • Yield: Makes 8 servings
  • Prep time: 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.


Go to Full Version of

Double-Stuffed Barbecue Potatoes Recipe