Recipe by: Barbers Hill Indepentent School District - Director Susan LaBlanc
School Foodservice Recipe from Barbers Hill Independent School District. “BBQ is a favorite menu item in Texas and we saw that restaurants had added BBQ as a potato topping so my staff and I decided to add it to the school menu and see how students would accept it. Because BBQ beef baked potatoes are popular outside of school it was an instant hit. We menu the baked potato on the line and students select the toppings of their choice. Chopped BBQ beef is served as a hot topping and the student chooses the cold options of sour cream and grated cheddar cheese to add.”
80 medium Potato, baked, flesh and skin, without salt
Wash potatoes and poke each potato with a fork several time. Spray the potatoes with oil/butter spray. Bake at 350 F for 1 hour.
Pro tip: Don’t use foil in a conventional oven as the potatoes will steam. Foil is best used when the potatoes have direct contact with flames, such as on a barbecue or campfire. Instead, place the potatoes on a baking tray to allow the air to circulate so the skins go brown and crisp. Best if baked on a perforated sheet pan. Poke each potato with a foil several time and lightly spray each potato with an oil or butter.
Put BBQ Beef in a steam table pan and place in a steamer for 20-30min until internal temperature reaches 165 F.
When potatoes are fully cooked, cut a slice on top of each potato and slightly pull apart the halves. For best result, fluff up the inside of the potato with a fork before serving.
Place 1/4 cup BBQ Beef on top of potato
Recommend serving with sour cream, shredded cheddar cheese, and Goldfish crackers. Serve with cornbread, broccoli, baked beans, coleslaw, cooked greens, or orange wedges. Try this recipe with mashed potatoes too!
1 cups of starchy vegetable, 1 oz meat/meat alternative
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