By Grocery List Plus Editorial Staff | Published on October 4, 2026
Loaded Baked Potatoes with Barbecue Beef and Tomatillo Jam
Recipe GLPR688765940ca574
Rate this recipe
Average rating: 4.3 (1)
Tender shredded beef slow-cooked in a rich, smoky barbecue sauce is piled onto fluffy baked potatoes and topped with bright tomatillo jam, sour cream, and fresh chives. This impressive dish combines caramelized sweetness, savory depth, and tangy freshness in every bite. Ideal for feeding a crowd or meal prep.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 lb Boneless beef round roast, trimmed of excess fat
1 tbsp Vegetable oil
2 cup Diced yellow onions
6 clove Garlic cloves, minced
1 cup Ketchup
⅓ cup Packed brown sugar
¼ cup Apple cider vinegar
2 tbsp Worcestershire sauce
2 tbsp Chipotle peppers in adobo sauce, chopped
1 tbsp Chili powder
1 tsp Black pepper
2 lb Fresh tomatillos, husked and rinsed
½ cup Granulated sugar
3 tbsp Shallots, minced
1 tbsp Fresh lime juice
1 tbsp Fresh cilantro, chopped
Salt
10 large Russet potatoes, large
2 tbsp Extra virgin olive oil
1 cup Sour cream
3 tbsp Fresh chives, minced
Directions
Prepare the barbecue beef. Place the beef roast in a slow cooker. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, chipotle peppers, chili powder, and black pepper. Simmer the sauce for about 5 minutes, stirring occasionally. Pour the sauce over the beef roast in the slow cooker, cover, and cook on LOW for 10–12 hours or on HIGH for about 6 hours, until the meat is very tender. Using two forks, shred the beef directly in the cooker. Let the shredded beef continue to cook for an additional 20–30 minutes to absorb the sauce flavors.
While the beef cooks, prepare the tomatillo jam. Remove the papery husks from the tomatillos, rinse them thoroughly, and chop roughly. Toss the chopped tomatillos with the granulated sugar in a bowl and let sit at room temperature for about 1 hour, stirring occasionally. Heat a large non-stick skillet over medium-high heat. Add the tomatillos with their accumulated juices and the minced shallots. Cook, stirring frequently, for about 15 minutes until the mixture thickens and the tomatillos break down. Stir in the lime juice and cilantro, cook for an additional 1–2 minutes, then remove from heat and cool.
Bake the potatoes. Preheat the oven to 350°F. Using a fork, poke several holes all over each potato. Lightly coat the potatoes with olive oil and sprinkle with salt on all sides. Place the potatoes directly on the middle oven rack. Position a baking sheet or aluminum foil on the lower rack to catch any drips. Bake for 60–70 minutes until the flesh is soft and a small knife pierces the center easily. Remove the potatoes from the oven.
Assemble the loaded baked potatoes. Cut a slit into the top of each potato and gently squeeze the ends to open it up. Spoon a generous portion of the shredded barbecue beef into each potato. Top with a dollop of the tomatillo jam, a spoonful of sour cream, and a sprinkle of fresh minced chives. Serve immediately.
Comments
Tomatillo and chipotle are easy finds at Harris Teeter, Food Lion, and Kroger banners in Charlotte, so no special trips required for the pantry or produce. A beef round roast and russets are commodity items running three to four dollars total for a family of four, making this an honest weeknight value at about $2 per serving. The real time commitment is low-temperature beef braising that takes three hours unattended; prep is perhaps twenty minutes, but the recipe should be honest about needing an afternoon block rather than claiming thirty minutes start-to-finish. The loaded-potato format is forgiving and reheats well on a second night, but the tomatillo jam and sour cream topping separate when cold, so plan it as a same-dinner dish if you want the full effect.
Sign in or create a free account to add your review.
