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!
Up your game day snacks… instead of regular potato skins, try these loaded beef bbq potato skins! Easy to make, fun to eat, they’ll be the star of your party.
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!
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!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 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.
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** 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
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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