Ingredients

The following ingredients have 6 Servings
  • 6 russet potatoes (scrubbed clean)
  • 1 container Lloyd's Original Shredded Beef Barbeque
  • 1 cup shredded Mexican blend cheese
  • 2 jalapenos (sliced)
  • 3 scallions (chopped)
  • 1/2 red onion (chopped)
  • Handful of fresh cilantro (roughly chopped)
  • 1 cup stick butter (melted, 1/2)
  • Olive oil
  • salt and pepper (to taste)

Instruction

  • Wash potatoes, dry, pierce with a fork and rub with olive oil.
  • Place potatoes on a foil lined baking sheet and bake for about 50 minutes - 1 hour.
  • Remove to cooling rack until cool enough to handle.
  • Preheat oven broiler.
  • Slice potatoes in half lengthwise and scoop out the flesh of the potato, keeping a 1/4-1/2 inch border around the outside of the potato.
  • Brush the inside of the potato with melted butter and season well with salt and pepper.
  • Flip over potatoes, so they are cut-side down, and brush potato skin with melted butter and season with salt and pepper.
  • Broil potatoes, still cut-side down, for 2-3 minutes, or until skin is crisping up.
  • Flip potatoes over and broil another 2-3 minutes.
  • Sprinkle shredded cheese over the inside of potatoes, broil about 4 minutes.
  • Heat up Lloyd's barbeque meat (via directions on packaging), and fill potatoes with barbeque.
  • Top with sliced jalapenos, chopped scallions, chopped red onion, sprinkle with additional shredded cheese, and chopped cilantro.