Slow Cooker Barbecue Stuffed Baked Potatoes and Celery Seed Vinaigrette Salad

Years ago my husband and I would meet for lunch at a great little barbecue joint near his office. They served the typical assortment of smoked meats and ribs and all those great, somewhat overcooked, vegetables. But for some reason, I was always drawn to their loaded baked potato. It....
  • Menu
  • Potato
  • Side Dish - Salad
  • Beef
4.3/5 - (19 votes)

Slow Cooker Barbecue Stuffed Baked Potatoes



  • 2 pounds beef chuck (or boneless beef short ribs)
  • 18 ounces barbecue sauce
  • 1 can beer
  • water
  • 4 baking potato
  • olive oil
  • kosher salt
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1/4 cup green onion, sliced as thinly as possible


  • Preheat oven to broil.
  • Season ribs with kosher salt and pepper and broil for 8 minutes on each side.
  • Place ribs and their juices in the bowl of your slow cooker.
  • Add barbecue sauce (reserving ½ cup), beer, and enough water to cover the ribs.
  • Cook on low for 7-8 hours.
  • Remove ribs from crock pot and shred the meat with forks or with your hands.
  • Place the meat in a bowl, and add enough pan dripping to moisten the meat.
  • One hour before you plan to eat, preheat the oven to 400.
  • Wash and dry potatoes. Poke holes in the potatoes with a fork, then rub each with a little olive oil and sprinkle with kosher salt.
  • Place the potatoes on a foil lined baking sheet and put the sheet in the oven on a center rack.
  • Bake potatoes for 45 minutes to an hour or until the potatoes are tender.
  • Stuff potatoes with meat, a little reserved barbecue sauce, cheddar cheese, sour cream, and sliced green onions.

Nutrition per serving

Per Serving: Calories 642 Fat 18 Sat Fat 9 Sodium 1609 Carbs 77 Sugars 34 Fiber 3 Protein 40.

Celery Seed Vinaigrette Salad



  • 1 head romaine lettuce
  • 1/2 cup red onion, sliced
  • 1/2 cup grape tomato, halved
  • Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper


  • Combine vinaigrette with whisk or blender stick and drizzle over greens.

Nutrition per serving

Serving Size 142g Calories 155 Fat 13 Carbs 11 Fiber 1.6 Protein 1


KID NOTE: The kids loved this meal.  And, the leftover meat was perfect as barbecue sandwiches.

VEGETARIAN TIP: Omit the meat and grill 2 large portabella mushrooms.  Chop the mushrooms and toss in a little barbecue sauce.

GLUTEN MODIFICATIONS: Make sure your barbecue sauce is gluten free. Also, use additional water instead of beer.


  1. Lindsey Davis says:

    Got a big grin and thumbs up from my husband on this one 🙂

  2. Jane Ratliff says:

    I am making this right now….for dinner tonight. I’m sure it is going to be delicious! With these ingredients – why wouldn’t it be !! 🙂

  3. Kathleen Power says:

    My family really liked this recipe! I used almost 2 lbs. of meat and found that to be the right amount for 2 adults and one teenager.

  4. Courtney Krause says:

    What a great idea, can’t wait to try it!

  5. Patti Rocha says:

    I was a bit skeptical about bar-b-qued beef in a baked potato but don’t let it fool you, this was yum-my!!

  6. KusmierFamily says:

    This was a fun Saturday evening dinner! Everyone loved the potatoes with bbq. We ended up having green beans instead of salad.

  7. Janee says:

    YUM!!! This was delicious! My 11 year old went on and on about great it was. We will definitely make this one again.

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