Source: Chef Matt Abdoo


10 mins


60 mins


What You’ll Need

4 Idaho russet potatoes

4 tablespoons salted butter, room temp.
4 tablespoons tangy vinegar BBQ sauce
1/2 cup sour cream
1/2 cup shredded cheddar
1/4 cup sliced scallions
4 teaspoons all-purpose BBQ seasoning


To make Chef Matt Abdoo's Slow Cooker BBQ Pork get the recipe here  Slow Cooker BBQ Pork

Preheat your oven to 400 F. Wash and clean the Idaho potatoes, then, using a fork, prick a few holes into the skin of the potato and wrap in heavy-duty aluminum foil. Place the foil-wrapped potatoes directly onto the rack in the middle of the your oven and bake for 1 hour or until the potatoes are tender. Remove the potatoes from the oven and unwrap from the foil. Using a knife, make a slit on the top side of the potato and, using your fingers, push the potato together to open up the exposed center of the baked potato. Top the exposed center of the potato with 1 tablespoon of salted butter and 2 tablespoons of shredded cheddar, then begin loading up your baked potato. 

Place 1/2 cup of reheated slow cooker BBQ pulled pork on top of the potato and drizzle with 1 tablespoon of tangy vinegar sauce, and 1 tablespoon of sour cream. Garnish with sliced scallions and a few dashes of all-purpose BBQ seasoning and serve.