Ever just need an idea for what to do with all that left over pulled BBQ meat? Well, THIS is a winner of an idea. I can’t claim it as my own… it’s just my re-creation of a delicious little treat (‘Pig in the Potato Patch’) we had while in Birmingham from the infamous Jim ‘n Nick’s BBQ!

I made 32 lbs of BBQ Pulled Pork for the hubs’ 30 birthday bash this past weekend, and needless to say, I have a bit of leftovers! This potato was first up on my list of to do’s and then tonight, I plan on re-creating Jim ‘n Nick’s ‘Kitchen Sink Nachos’ with the rest of the BBQ leftovers. Yes you heard right… NACHOS. It’s Mexican meets BBQ and as bizarre as it sounds… you can’t judge until you’ve actually tried it!!! YUMMY.

Anyhow, back to the glorious stuffed spud. Try it. I’m telling you… it’s even better than a Pulled Pork Sandwich. Something about the potato/pork/BBQ combo is just SO SO right.

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Stuffed BBQ Baked Potato


Left over BBQ Pulled Pork/Chicken/or Beef
Baking Potatoes (1 per person)
Sour Cream
BBQ Sauce
Salt & Pepper


Preheat oven to 400°. Scrub potatoes under water and then poke holes into all sides of it with a knife. Bake in oven for about 45 min to an hour (test it by poking a fork into it - it will go it pretty easily when cooked all the way through).

Remove from oven and slice a slit in the potato lengthwise. Using a two hot pads, grab the potato from both ends and press together firmly, opening the potato up!

Add butter, salt, and pepper to the potato and then top with shredded cheese, then the Pulled Pork (heated in the microwave), and then a dallop of Sour Cream. Drizzle some extra BBQ Sauce on top and then go grab a fork and DEVOUR!