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BBQ Beef-Stuffed Potatoes


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  • 1/4 cup dark brown sugar
  • 3 T unsalted tomato paste
  • 2 T reduced-sodium Worcestershire sauce
  • 1 T chili powder
  • 1 1/4 tsp kosher salt, divided
  • 1 1/4 tsp black pepper, divided
  • 1 1/2 pounds boneless chuck roast, trimmed
  • 1 1/2 cups vertically sliced red onion
  • Cooking spray
  • 6 (4-oz.) russet potatoes
  • 2 tsp olive oil
  • 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
  • 6 T light sour cream
  • 1/4 cup sliced green onions


Servings 6


Step 1

Step 1
Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper in a small bowl; rub generously over roast.

Step 2
Place red onion slices in bottom of a 5- to 6-quart slow cooker coated with cooking spray; top with roast.

Step 3
Rub potatoes with oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap each potato in parchment paper; arrange on top of roast. Cover and cook on LOW 8 hours or until tender.

Step 4
Unwrap potatoes; split lengthwise, cutting to but not through the other side. Shred roast with 2 forks, and stir to combine with onion mixture.

Step 5
Top each potato with 1/2 cup beef mixture, 2 tablespoons cheese, 1 tablespoon sour cream, 2 teaspoons green onions, and 1/4 teaspoon pepper.


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