The Neelys’ BBQ baked potato combines a fluffy baked potato with smoky barbecue meat, tangy BBQ sauce, melted cheddar cheese, and cool sour cream. It turns familiar barbecue ingredients into a hearty meal that works for lunch, dinner, game day, or a casual family gathering.
The recipe uses one large baked potato, half a pound of grilled turkey, pulled pork, or barbecue ribs, one tablespoon of BBQ sauce, and half a cup of grated cheddar cheese. After filling the potato, return it to a hot oven for about 10 minutes to warm the filling and melt the cheese.
This guide explains how to prepare the dish, choose the right potato and meat, handle the sauce, and adapt the recipe to the ingredients you already have.
What Is a Neely’s BBQ Baked Potato?
A Neely’s BBQ baked potato is a fully baked potato filled with barbecue meat, sauce, and cheese, then finished with sour cream and additional cheese. Unlike a simple baked potato with toppings piled on top, this version mixes the potato flesh with the filling before returning it to the oven.
That extra step distributes the barbecue flavor throughout the potato instead of leaving every bite dependent on the toppings. The result combines a soft, creamy interior with savory meat, sweet-tangy sauce, and rich cheddar.
The dish is also flexible. Pulled pork is a natural choice, but grilled turkey and leftover barbecue ribs are included in the original recipe. The basic method works with prepared meat, making it especially useful when you have leftovers from a cookout. For another easy comfort-food dinner, try our Slow Cooker Beef Ramen Noodles Recipe, made with tender beef, vegetables, and a savory garlic-soy sauce.
Ingredients for a Loaded Barbecue Potato
The quantities below follow the original recipe’s single-serving filling. You can multiply them to feed more people.
| Ingredient | Quantity | Purpose |
| Large baked potato | 1 | Creates the sturdy, fluffy base |
| Grilled turkey, pulled pork, or BBQ ribs | 1/2 lb (about 227 g) | Supplies the main protein |
| Neely’s BBQ sauce | 1 tablespoon | Adds sweet-tangy barbecue flavor |
| Grated cheddar cheese | 1/2 cup, plus extra | Adds richness and a melted topping |
| Sour cream | To taste | Provides a cool, creamy finish |
Choosing the best potato and meat
A large russet potato is an excellent practical choice because its starchy flesh becomes fluffy when baked, while its skin can hold a substantial filling. Choose a potato that feels firm, has no green patches, and is large enough to accommodate the meat and cheese.
For the meat, use tender pulled pork for a classic barbecue flavor, grilled turkey for a lighter alternative, or rib meat removed from the bones. Cooked meat should be chopped or shredded into manageable pieces so it mixes evenly with the potato.
Sharp cheddar adds a pronounced cheese flavor, while mild cheddar produces a gentler, creamier result. Pre-shredded cheese is convenient, but freshly grated cheese often melts more smoothly.
How to Make Neely’s BBQ Baked Potato
Allow approximately 1 hour and 5 minutes using the original recipe’s timing: around 5 minutes of preparation and 1 hour of cooking. This assumes you are baking the potato from scratch and have prepared barbecue meat available.
Step 1: Bake the potato
Preheat your oven to 400°F (200°C). Scrub the potato thoroughly under running water, dry it, and prick it several times with a fork.
Place it directly on the oven rack or on a baking sheet. Bake for approximately 50–60 minutes, depending on its size, until a knife slides easily into the center. The skin should feel dry, and the inside should be tender rather than firm or waxy.
If the center remains hard, continue baking in short intervals instead of removing the potato based only on the clock.
Step 2: Prepare the potato shell
Let the potato cool just enough to handle safely. Slice it open lengthwise and gently scoop the flesh into a bowl, leaving enough potato attached to the skin to create a stable shell.
Avoid scraping the skin completely clean. A thin layer of potato helps the shell retain its shape and reduces the chance of tearing when you refill it.
Step 3: Mix the barbecue filling
Add the cooked barbecue meat, BBQ sauce, and grated cheddar to the potato flesh. Stir gently until the ingredients are distributed throughout the mixture.
The filling should be moist but not watery. Start with the specified tablespoon of sauce, then add a little more if your meat is particularly dry or you prefer a stronger barbecue flavor.
Taste the mixture before adding extra salt. Prepared barbecue meat and sauce may already contain plenty of seasoning.
Step 4: Refill and bake again
Spoon the mixture back into the potato shell, distributing it evenly. Place the stuffed potato on a baking sheet and return it to the 400°F oven for approximately 10 minutes, as directed in the original recipe.
Look for a hot center and melted cheese. If your meat has been refrigerated, make sure the filling heats thoroughly rather than relying on the cheese melting alone.
Step 5: Finish with sour cream and cheddar
Remove the potato carefully and add sour cream and extra cheddar to taste. Serve while the filling is hot and the cheese is melted.
Chopped chives or sliced green onions can provide a fresh contrast to the rich barbecue filling, although these are optional additions rather than ingredients in the original recipe.
This recipe is inspired by the original Neely’s BBQ Baked Potato, which combines a baked potato with barbecue meat, BBQ sauce, cheddar cheese, and sour cream.
Neely’s BBQ Sauce: Flavor, Shortcuts, and Substitutions
The original sauce is a sweet-tangy tomato-based barbecue sauce made with ketchup, water, brown and white sugars, black pepper, onion powder, dry mustard, lemon juice, Worcestershire sauce, apple cider vinegar, light corn syrup, and Neely’s BBQ seasoning. The published method combines the ingredients, brings them to a boil, and simmers the sauce uncovered for at least two hours.
For a convenient weeknight meal, you can use your favorite prepared barbecue sauce instead. Choose a smoky, balanced sauce that complements the meat without overwhelming the potato.
If making a homemade version, remember that the sauce and seasoning mix are separate components. The seasoning includes paprika and sugar, with onion powder as an additional ingredient.
Helpful adjustment: If your sauce tastes too sweet, a small amount of vinegar can sharpen it. If it is very acidic, a little sweetness can balance the flavor. Make changes gradually, since the finished filling also contains cheese and potato. For another comforting dinner, try our Tyler Florence Beef Stew, featuring tender beef and rich, savory flavors perfect for a cozy meal.
Expert Tips and Common Mistakes to Avoid
The most important trick is to bake the potato until fully tender before preparing the filling. A potato that is undercooked in the center will remain unpleasantly firm even after the short second bake.
- Choose a large potato: A small potato may not hold the filling comfortably. Use similarly sized potatoes when cooking several servings so they finish at roughly the same time.
- Keep the shell intact: Leave a thin layer of flesh inside the skin and handle the potato gently after baking.
- Control the moisture: Too much BBQ sauce can make the filling loose and cause the skin to soften. Add sauce gradually, especially if the meat is already coated.
- Use cooked meat: The final 10-minute bake is intended to heat the assembled filling, not cook raw pork or turkey.
- Avoid overfilling: Mound the filling neatly rather than packing it tightly. This helps it heat more evenly.
- Time the toppings: Add sour cream after baking so it stays cool and creamy instead of becoming watery in the oven.
For the best contrast, serve the potato soon after its second bake. The longer it sits, the more steam softens the skin.
Variations, Serving Ideas, and Storage
You can customize this BBQ stuffed potato with smoked turkey, cooked beef, or a cheddar and Monterey Jack cheese blend. For a meat-free option, use seasoned beans or roasted vegetables with BBQ sauce.
Serve with coleslaw, green salad, corn on the cob, or steamed green beans to balance the smoky richness.
Storage: Refrigerate leftovers in a covered container within two hours and use within 3–4 days.
Reheating: Warm in a 350°F (175°C) oven until heated through. A microwave works faster but softens the skin. Add fresh sour cream after reheating.
People Also Ask
1. How do you make Neely’s BBQ baked potato?
Bake a large potato at 400°F until tender, then scoop out the flesh and mix it with cooked barbecue meat, BBQ sauce, and cheddar. Refill the shell, bake for about 10 more minutes, and finish with sour cream and extra cheese.
2. What kind of potato is best for a BBQ baked potato?
A large russet potato is a strong choice because its starchy interior becomes fluffy and its skin can support a generous filling. Select one that is firm and large enough to hold the meat and cheese.
3. What meat can you use in a barbecue baked potato?
Pulled pork, grilled turkey, and cooked barbecue rib meat are the choices listed in the original Neelys recipe. Leftover smoked beef or shredded chicken can also work as variations, provided the meat is fully cooked and tender.
4. How long does it take to bake a potato at 400°F?
A large potato generally takes about 50–60 minutes at 400°F, though its size and shape affect the timing. It is ready when a knife slides easily into the center; the stuffed potato then needs about 10 additional minutes to heat through.
5. Can you make BBQ baked potatoes ahead of time?
Yes. Bake the potatoes and prepare the meat filling ahead, then refrigerate them separately or assemble the potatoes and refrigerate promptly. Reheat until the center is thoroughly hot, and add sour cream just before serving for the best texture.
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