Baked potatoes loaded up with barbecue faves for a filling meal!
I’m obsessed with making copycat recipes from foods I see online - especially with TikTok, I find myself seeing restaurant foods that I will probably never get to try in person. Enter me hunting down the menu to see if I can find ingredients and then a copycat recipe is born. Unfortunately, the restaurant has since closed but this was from a barbecue place called Drake Yoke in Willow Park outside of Fort Worth, Texas. This menu item is the Righand Potato and as you can tell is a fully loaded baked potato topped with shells and cheese and pulled pork, plus a few other toppings to tie it all together. The original recipe is chopped brisket, but I went with a premade smoked pulled pork to cut down on time. This would be great for the day after a grill out if you have extra meat to use.
What You Need:
Idaho potatoes
Olive oil
Sea salt
1 box Velveeta shells and cheese
Sour cream
Chopped brisket or pulled pork (leftover or pre-prepared)
BBQ Sauce
Shredded cheddar cheese
Cooked and crumbled bacon
Chopped chives
Directions:
Poke holes into the potatoes with a fork. Rub with oil and season with salt.
Place on a parchment paper lined baking sheet. Bake in a preheated 425 degree oven for 45 to 60 minutes until fork tender.
Meanwhile, make shells and cheese according to package directions.
To serve, load baked potatoes with sour cream, shells and cheese, brisket/pulled pork, bbq sauce, cheddar cheese, bacon, and chives.
Original Recipe