I often make pulled pork or barbecue beef when my children host a game party. It is an easy, throw it in the slow cooker and forget it meal. I always make a lot because I never know how many people will show up or which teenage boys will be going through a growth spurt and come back for thirds and fourths.
If I have leftover barbecued beef, I like to make Barbecued Beef Stuffed Baked Potatoes.
After baking the potatoes, I cut a hole in the top and scoop out the insides. I use the inside of the baked potatoes to make mashed potatoes.
Barbecued Beef Stuffed Potatoes
Ingredients:
Yield: 4 servings
4 medium potatoes
2 cups barbecued beef (recipe below)
Directions:
Wash and puncture the tops of the potatoes with a fork or insert baking nails.
Bake at 400 degrees for 1 hour.
Reheat barbecued beef.
Cut an oval in the top and scoop out the potato.
Fill with barbecued beef.
Slow Cooker Barbecued Beef
Ingredients:
3 –4 lb. beef roast
8 oz. V-8 or tomato juice
1 bottle of barbecue sauce (I like Trader Joe’s Bold and Smoky Kansas City Style Barbecue Sauce)
Directions:
Put the roast in slow cooker. Pour V-8 juice over the roast. Place lid on crock pot and cook on high for 6 – 8 hours until you can pull it apart with a fork
I check on the roast at 6 hours and start pulling it apart in large chunks using 2 forks . Then I check on it every 30 minutes or so and pull it into finer pieces. If your meat has bones, you need to remove them at this point.
Once the meat is pulled into fine pieces I mix in the barbecue until it reaches the desired consistency and flavor.
Serve on buns or inside baked potato shells.
This post is linked to Gluten-Free Wednesdays.
Swathi says
November 21, 2011 at 10:29 pmI don’t eat meat but will try some vegetable stuffing . This one looks perfect.
Helen says
September 1, 2017 at 2:18 pmVeggie Stuffing, Great idea
Pam @ Ramblings of a Happy Homemaker says
November 22, 2011 at 2:11 pmThese look really good, and I must say I’ve never seen this take on a baked potato before. Very cool!
Chef Garfie says
June 24, 2017 at 2:57 pmLoved the idea and very familiar with stuffed potatoes, but I don’t take the potato meat out. Doing it in stuffed potato skin style was such a good idea since I have one who selectively “claims” to hate potatoes.
My BBQ, both beef and pork, were leftovers. Everyone was sick of eating it. I dumped together in the pot and inspired by this formula, I was off.l
I kicked your basic recipe up by adding kosher dill slices and burger pickles, and paper thin sliced red onion for crunch and color. Topped 2 with melted cheddar for the potato hater. The others were topped with a colby cheese sauce enhanced with pepperjack and Amish horseradish cheese (my opinion: for this cheese, brand matters).
Popped it oven @ 250F degrees while I turned the potato meat into Champs with garlic. Added a serving of my no fuzz sauted mushrooms (canned or fresh srooms, what’s on hand), Worchestershire sauce, bit of butter with grapeseed oil to prevent butter burn and sauted it til I was done, not necessarily the srooms! LOL.
This sounds complication but ready made nacho cheese and canned sliced mushrooms will get you the same endpoint. In hot foods, the recipe is a guide. Have fun go crazy.
Then act like that’s what you meant to make if it goes south. Julia Childs taught me that when I was a culinary intern, because ttha’s what she would do. Just pearls of encouragement to the busy, home cooks.
Thanks for the inspiration and new pot luck dish.