Game Time Beef BBQ Potato Skins
The classic potato skins appetizer gets a BBQ twist! Savory beef BBQ on top of crispy and cheesy potato skins – perfect for game day or a great snack!
This is a sponsored post written by me on behalf of LLOYD’S® Barbeque Company, LLC.. All opinions are 100% mine.
Who’s ready for some football?! I love football season, not only for the games, but for the FOOD! Party food and snacks are some of the best foods around, and I never get tired of eating them 🙂
One of my favorites is loaded potato skins… I order them as an appetizer in just about every restaurant I can… they’re just so GOOD. But these loaded BBQ potato skins… well they’re even better!
Cheesy, crispy, loaded with flavor and really easy to make! Doesn’t that sound like the perfect snack?
Now of course, if you have some leftover shredded barbeque meat, by all means, use that. But if you’re like me, and you don’t have any leftovers, and have no desire to wait 4+ hours for some barbeque… Lloyd’s Meats are a fantastic alternative! Lloyd’s Barbeque Tubs come in a bunch of flavors… beef, chicken, pork, in just about any sauce you’d like. You can be having amazing tasting barbeque in about 5 minutes. That’s hard to beat!
So flavorful, yet so easy!
Head over to Hormel Foods to sign up for the Hormel Newsletter and to see some more great Easy Recipe Ideas! They’d also love to have you share some of your recipes or even recipe ideas on their Pinterest or Facebook pages 🙂
The next time you want a great snack and feel like thinking outside the box a little bit, I hope you guys give these a try… I know you’ll love them!
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- 6 russet potatoes scrubbed clean
- 1 container Lloyd's Original Shredded Beef Barbeque
- 1 cup shredded Mexican blend cheese
- 2 jalapenos sliced
- 3 scallions chopped
- 1/2 red onion chopped
- Handful of fresh cilantro roughly chopped
- 1 cup stick butter melted, 1/2
- Olive oil
- salt and pepper to taste
Wash potatoes, dry, pierce with a fork and rub with olive oil.
Place potatoes on a foil lined baking sheet and bake for about 50 minutes - 1 hour.
Remove to cooling rack until cool enough to handle.
Preheat oven broiler.
Slice potatoes in half lengthwise and scoop out the flesh of the potato, keeping a 1/4-1/2 inch border around the outside of the potato.
Brush the inside of the potato with melted butter and season well with salt and pepper.
Flip over potatoes, so they are cut-side down, and brush potato skin with melted butter and season with salt and pepper.
Broil potatoes, still cut-side down, for 2-3 minutes, or until skin is crisping up.
Flip potatoes over and broil another 2-3 minutes.
Sprinkle shredded cheese over the inside of potatoes, broil about 4 minutes.
Heat up Lloyd's barbeque meat (via directions on packaging), and fill potatoes with barbeque.
Top with sliced jalapenos, chopped scallions, chopped red onion, sprinkle with additional shredded cheese, and chopped cilantro.
** for a quicker version, instead of baking potatoes, microwave potatoes (3 at a time) for about 9-12 minutes.
** melted bacon grease can be substituted for the melted butter.
** for a chipotle kick, either use Lloyd's Chipotle Beef Barbeque, or use the original flavor and add some chipotle in adobo