Double-Stuffed Barbecue Potatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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). Ingredients:
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 |
Directions:
1. Wrap each potato in a piece of aluminum foil; place potatoes on a baking sheet.
2. Bake potatoes at 425° for 45 minutes or until tender.
3. 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. )
4. 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.
5. Bake at 375° for 20 to 25 minutes or until thoroughly heated.
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