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Barbecue Stuffed Baked Potatoes and Celery Seed Vinaigrette Salad

Years ago my husband and I would meet for lunch at a great little barbecue joint near his office. They served the typical assortment of smoked meats and ribs and all those great, somewhat overcooked, vegetables. But for some reason, I was always drawn to their loaded baked potato. It was just enough food and really hit the spot. This is my take on those yummy lunch dates. Be sure to freeze any leftover meat for barbecue sandwiches in a week or two!
  • Beef
  • Menu
  • Potato
  • Side Dish - Salad
  • Sample Thursday
4.4/5 - (14 votes)

Slow Cooker Barbecue Stuffed Baked Potatoes

SERVINGS : 4 PEOPLE COOK TIME : HOURS PREP TIME : MINUTES

Ingredients

  • 1 pound beef chuck roast
  • 2 cups GF barbecue sauce
  • water
  • 4 baking potato
  • olive oil
  • kosher salt
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1/4 cup green onion, sliced
Servings:

Directions

  • Place the meat in the bowl of your slow cooker.
  • Add barbecue sauce (reserving 1/2 cup) and enough water to cover the meat.
  • Cook on low for 7-8 hours.
  • Remove meat from the slow cooker and shred with forks.
  • Place the meat in a bowl, and add enough dripping from the slow cooker to moisten the meat.
  • One hour before you plan to eat, preheat the oven to 400.
  • Wash and dry the potatoes, poke 4-6 holes in each, rub each with a little olive oil, and sprinkle with kosher salt.
  • Place the potatoes on a foil lined baking sheet and bake on a center for 45 minutes to an hour or until the potatoes are tender.
  • Stuff potatoes with meat, a little reserved barbecue sauce, cheddar cheese, sour cream, and sliced green onions.

Nutrition per serving

Serving Size 1 potato with 1/4c beef Calories 413 Fat 13 Carbs 47 Fiber 5.5 Protein 24.

Celery Seed Vinaigrette Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

Ingredients

  • 1 head romaine lettuce
  • 1/2 cup red onion, sliced
  • 1/2 cup grape tomato, halved
  • Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
Servings:

Directions

  • Combine vinaigrette with whisk or blender stick and drizzle over greens.

Nutrition per serving

Serving Size 142g Calories 155 Fat 13 Carbs 11 Fiber 1.6 Protein 1

NOTES

KID NOTE: The kids loved this meal.  And, the leftover meat was perfect as barbecue sandwiches.

VEGETARIAN TIP: Omit the meat and grill 2 large portabella mushrooms.  Chop the mushrooms and toss in a little barbecue sauce.

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