BBQ Stuffed Potatoes

Calhoun's Restaurant Copycat Recipe

1 large Russet potato
1 teaspoon olive oil
1/2 teaspoon sea salt
1 teaspoon melted butter
1/2 cup BBQ (pork, chicken or beef)
1/4 cup shredded mozarella and cheddar cheese
2 tablespoons sour cream
1 tablespoon chopped chives or green onion tops (optional)

Preheat oven to 400 degrees. Scrub potato and dry with a towel. Remove bruises or any sprouts and pierce with a sharp knife in several places to let the steam escape Rub the potato with the olive oil and sprinkle with the sea salt and place in the middle of the oven to bake.
Bake for 45 minutes to 1 hour.

When cooked, remove from oven and allow to cool for at least 10 minutes. Slice the potato in half and scoop out some of the potato leaving a nice pocket to place the BBQ. Brush the potato halves with the melted butter and place back in the oven to crisp. It takes 10 to 12 minutes. Start by putting the potato cut side down and half way through, turn the potato over. Put 1/4 cup of the BBQ in each potato half and top with half the cheese mixture.

Place back in the oven until the cheese has melted and has just begun to turn golden brown. Serve with sour cream garnished with chopped chives. Serves: 1. This amount is for one stuffed baked potato sliced in two - increase the amounts for the number of people you're serving If you're cooking more than 4 potatoes, increase the time by 15 minutes before checking.

Notes: This is a great way to turn leftover pork, beef or chicken bbq into a wonderful new dish.