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Serves: 4

Ingredients:

4 large russet potatoes

Leftover pot roast or any meat of choice

12 oz of bacon

2 cups of grated parmesan cheese

2 cups of sour cream

1 small bunch of green onion

Favorite barbeque sauce

Favorite ranch dressing

Instructions:

Preheat oven to 375. Wash the outside of your potatoes to remove any dirt. Stab the potato several times with a fork to allow steam to escape. Place in the oven for 1 hour turning at 30 minutes.

In a larger skillet cook bacon to crispy, cut into sprinkle size pieces, and set aside.

Warm leftover meat or cook any meat to desire. (I used a chuck roast the day before in the crockpot) to warm the leftover pot roast, shred it and place it in a large oiled skillet on medium heat just until warm.

Once potatoes are finished, cut length way and smoosh ends together to open up potato.

Top with desired toppings! Warmed meat, bacon, parmesan cheese, sour cream, green onion, ranch, and barbeque sauce. Enjoy!

Barbeque beef baked potato

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