It’s a huge football weekend for the Doughtie’s family! We’ll be glued to the TV starting tonight, watching the Commanders take on the Lions until late Monday night as we wait to see which storied team is crowned the College Football champion. Watch party food is on the agenda. Whoever you are rooting for, Doughtie’s Barbecue Stuffed Potato Skins will hit the spot as you watch your favorite team play.
Most of us think of potato skins as a snack or appetizer, but Doughtie’s Barbecue Stuffed Potato skins are elevated to main dish status. Although they still resemble a typical potato skin, they are stuffed with Doughtie’s Classic BBQ, which makes them hearty and filling. They can be paired with a fresh salad to round out your meal.
In Virginia, you can find Doughtie’s Barbecue in select Food Lion, Harris Teeter, and Kroger retailers. For those not living near a Doughtie’s retailer, we’ll ship it to you. Order a Memory Lane case from our online store.
TIPS FOR THE BEST RESULTS
Stuff your potatoes with bbq that is already warm. This reduces the amount of time they have to be in the oven.
Top them with traditional potato skin toppings like melted cheese, sour cream, green onions, crispy bacon, ranch dressing, or blue cheese.
Try topping them with a little Texas Pete and a dollop of coleslaw for that classic bbq tang.
Doughtie's Barbecue stuffed potato skins turn a traditional snack or appetizer into a main dish.
RECIPE
INGREDIENTS
Two 12 oz packages of Doughtie’s Classic BBQ
Four medium russet potatoes scrubbed clean
One tablespoon of olive oil
Two tablespoons melted butter
Salt (We love Peg’s Salt)
Two cups of grated sharp cheddar cheese
Optional Garnishes: sour cream, crumbled bacon, sliced green onion tops, crumbled blue cheese, Texas Pete, cole slaw, ranch dressing
INSTRUCTIONS
Preheat oven to 400 degrees. Rub the potatoes with olive oil and place on a baking sheet. Cook for approximately 45 minutes until the potatoes are fork-tender. Remove from the oven and allow them to cool enough to handle.
Cut the potatoes in half lengthwise and scoop out some of the flesh. Make sure to leave at least a ¼ inch border around the outside. Brush the potato skins' inside and outside with melted butter and sprinkle with Peg's Salt. Place cut side down on a baking sheet and return to the oven for seven more minutes to help the skins crisp slightly.
Remove potato skins from the oven and fill with Doughtie’s BBQ. Top with grated cheese and return to the oven long enough to melt the cheese.
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