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Chopped Beef Potato Skins

Course: Appetizer
Cuisine: American
Author: Michelle De La Cerda
Chopped Beef Potato Skins - Slow cooked beef in bbq sauce chopped and placed in a hallowed potato skin topped with sour cream, green onions, and cheese.


  • 6-8 small to medium size russets; cleaned
  • 1 1/2 lb beef roast
  • Salt/Pepper/Granulated garlic
  • 3 cups bbq prepared barbecue sauce; divided 1:2
  • 6 green onions
  • 1/2 cup sour cream
  • 1 cup Kraft Natural Shreds Cheese (Cheddar)
  • 2 tbsp butter; melted



  1. Heat the slow cooker to low.
  2. Sprinkle salt, pepper, and granulated garlic over the beef on all sides, then coat in 1 cup prepared barbecue sauce.
  3. Cook on low for 4-6 hours or until done.
  4. Once cooked, remove from slow cooker, place on a cutting board and allow to rest for at least 5 minutes.
  5. After the beef has rested, chopped coarsely and add to a large bowl.
  6. Add the remaining barbecue sauce, up to two cups (or to the desired wetness) and mix well; set aside


  1. Clean and dry potatoes.
  2. Place in a pre-heated 400° oven directly on the rack. It is not necessary to poke holes in the potatoes or to coat them in any butter or oil.
  3. Bake the potatoes for 40-60 minutes, depending on the size and thickness of the potatoes.
  4. Once baked, remove from the oven and allow to cool until they can be safely handled.
  5. After the potatoes have cooled enough to be handled, cut them length-wise, creating two long halves.
  6. Using a melon baller or a kitchen tablespoon, scoop out the potato, hallowing it out. Leave as much or as little as potato as desired. Place the scooped potato in a bowl and reserve for another use.


  1. Using a pastry brush, apply melted butter to the inside of the hallowed potato and place on a baking sheet.
  2. Place the potatoes back in the heated oven. Cook for 5-8 minutes or until the potatoes have begun to crisp up.
  3. Flip the potatoes over, and bake for another 5-8 minutes.
  4. Remove the potatoes from the oven and flip them back over to be filled.
  5. Sprinkle cheese in the bottom of each skin.
  6. Using a kitchen tablespoon, fill the potato with the chopped beef.
  7. Sprinkle more cheese on top of the beef.
  8. Place the potatoes back in the oven for about 5 minutes, allowing the cheese to melt and the beef to rewarm if it has cooled.
  9. Remove the potatoes from the oven and sprinkle more cheese, add a dollop of sour cream, and sprinkle green onions over the tops.
  10. Serve and enjoy.