Slow Cooker

Barbecue-Stuffed Potatoes

Apple Slaw
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Ingredients

  • 6 russet potatoes, scrubbed and rinsed
  • 2 Tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 (8-oz) block processed cheese
  • 3 cups reserved chopped pork (from Cajun Okra and Tomatoes Pork recipe)
  • 1½ cups barbecue sauce
  • 1 (8-oz) carton sour cream
  • ¼ cup sliced green onions

Instructions

  1. Rub potatoes with oil; sprinkle with salt, and wrap tightly in aluminum foil.
  2. Place potatoes in a 5- to 6-quart slow cooker. Cover and cook on LOW 7 to 8 hours or until tender.
  3. Melt cheese according to package directions.
  4. Stir together pork and barbecue sauce; microwave until hot.
  5. Cut a lengthwise slit in potatoes; push ends to open. Top with barbecue pork, cheese, sour cream, and green onions.

Side Dish Ingredients

  • 1 (16-oz) pkg tricolor coleslaw mix
  • 1 large sweet apple, shredded
  • ¾ cup refrigerated coleslaw dressing
  • ½ tsp pepper

Side Dish Instructions

  1. Toss together all ingredients in a large bowl.

Nutritional Information

Main Side Total
Servings 6 6
Calories
719
118
837
Fat (g) 33 5 38
Sat. Fat (g) 14 1 15
Protein (g) 39 1 40
Carb (g) 66 19 85
Fiber (g) 7 3 10
Sodium (mg) 1903 298 2201

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