Barbecue-Stuffed Potato Casserole

This easy potato casserole will become your go-to recipe from Taste of the South.

Barbecue-Stuffed Potato Casserole
Yield: approximately 4 servings
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  1. 1 (24-ounce) bag frozen cut russet potatoes, such as Ore-Ida Steam and Mash
  2. 1⁄3 cup sour cream
  3. 2 tablespoons chopped green onion
  4. 3⁄4 pound smoked pulled pork
  5. 1⁄2 cup barbecue sauce
  6. 2⁄3 cup shredded Colby-Jack cheese Sliced fresh jalapeño (optional)
  1. Preheat oven to 350°. Spray a 11⁄2- to 2-quart baking dish with nonstick cooking spray.
  2. Prepare potatoes according to package directions. Add sour cream and green onion; mash. Spread potato mixture in prepared dish. Top with pork; drizzle with barbecue sauce. Sprinkle with cheese.
  3. Bake until heated through, approximately 20 minutes. Top with jalapeño, if desired.
Taste of the South


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