Double-Stuffed Barbecue Potatoes
Need a gluten free and fodmap friendly side dish? Double-Stuffed Barbecue Potatoes could be an amazing recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 27g of fat, and a total of 441 calories. This recipe serves 8. If you have baking potatoes, lemon juice, seasoned pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It can be enjoyed any time, but it is especially good for Father's Day. This recipe is typical of American cuisine.
Instructions
Wrap each potato in a piece of aluminum foil; place potatoes on a baking sheet.
Bake potatoes at 425 for 45 minutes or until tender.
Cut a 4- x 2-inch strip from top of each baked potato. Carefully scoop out pulp into a large bowl, leaving 8 shells intact; set aside about 2 cups of pulp for another use. (See "Cook's Notes.")
Mash together remaining potato pulp, cream cheese, and next 5 ingredients; stir in pork. Spoon mixture evenly into shells; top evenly with Cheddar cheese and chives.
Place on a lightly greased baking sheet.
Bake at 375 for 20 to 25 minutes or until thoroughly heated.