RECIPE: BARBECUE-STUFFED WHITE BAKED POTATOES
Ingredients For 4 Servings
2 pounds Byron’s Pork BBQ, thawed
4 large baking potatoes, unpeeled, scrubbed clean, and dried
Salt and pepper to taste
1/2 cup sour cream
4 green onions (scallions), finely chopped and divided
1/2 cup shredded extra-sharp Cheddar cheese
1. PREPARE the pulled pork according to package instructions.
2. PREHEAT the oven to 425°F. Poke holes in the potatoes and wrap in foil. Bake for 45 to 60 minutes until tender. Alternative microwave directions: Poke holes in the potatoes and microwave on high for 10 minutes or until done, turning the potatoes after 5 minutes. While potatoes cook…
3. COMBINE the sour cream and 2 tablespoons green onions. Set aside.
4. SLICE the baked potatoes lengthwise and fluff the flesh with a fork. Top each potato evenly with the barbecue, sour cream mixture, shredded cheese and remaining green onions.
ABOUT BYRON’S BBQ
Byron’s has been making authentic American barbecue since 1957, when Byron Charleton started selling the homemade BBQ recipe that made him famous in his hometown for years.
The barbecue is still made the same way on the same plot of land in Gallatin, Tennessee where Byron set up his first smokehouse. The pit master slowly smokes quality meat over an open-pit hardwood fire and slathers on a signature spicy-sweet sauce. The quick freeze technique enables the company to avoid any added chemical preservatives.
Learn more at ByronsBBQ.com.