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Loaded Barbecue Baked Potatoes

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 6


  • 6 large russet potatoes
  • 2 tablespoons vegetable oil
  • 1 tablespoon Kosher salt
  • 1 (16-ounce) container pulled pork, heated according to package directions
  • ½ cup shredded sharp Cheddar cheese
  • 1 avocado, peeled, pitted, and diced
  • 1 (8-ounce) container sour cream
  • ¼ cup red onion
  • 1 jalapeño, seeded and thinly sliced
  • barbecue sauce, to serve
  • fresh cilantro, to serve


Preheat oven to 400˚F. Line a rimmed baking sheet with foil.

Rub potatoes with oil; sprinkle with salt. Place potatoes on prepared pan.

Bake until very tender, 45 minutes to 1 hour. Let stand for 5 minutes.

Cut a lengthwise slit down center of each potato, making sure not to cut all the way through. Carefully squeeze sides to open each potato. Using a fork, fluff each potato. Top potatoes with pork, cheese, avocado, sour cream, red onion, and jalapeño. Drizzle with barbecue sauce, and sprinkle with cilantro.

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