Idaho® BBQ Baked Potato

Idaho® BBQ Baked Potato

David Woolley
Buffalo Wild Wings

Yield: 6


BBQ Sauce:


  1. Remove boneless pork shoulder from package.
  2. Place in slow cooker with 1 inch of chicken stock and 1 cup of BBQ sauce in bottom.
  3. Cover and cook on low for 4-6 hours or until fork tender.
  4. Remove from slow cooker and allow to cool slightly.
  5. Shred meat with two forks adding a few ounces of the cooking liquid back into the shredded meat to keep moistened. Keep warm
  6. Shredded BBQ Pork, as needed, about 4 oz. per potato
  7. Pierce Idaho® potatoes with a fork a few times; then place the washed and pierced Idaho® potatoes onto a cookie sheet and cook the potato in a preheated 350 oven for about an hour or until all potatoes are fully cooked.
  8. For the BBQ sauce, in a medium saucepan over medium-high heat, warm the vegetable oil. Add the garlic and cook for 1 minute or until the garlic turns golden. Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil. Reduce heat and simmer low about 15 minutes. Use either a blender to puree thoroughly or a blender wand in the pan