Description
Hearty baked russet potatoes loaded with tender shredded beef and drizzled with a spicy-sweet bang bang sauce. Topped with melted cheddar, sour cream, and green onions for the ultimate comfort meal.
Ingredients
Scale
- 4 large Russet Potatoes
- 2 pounds Beef Chuck Roast
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Paprika
- 1/2 cup Mayonnaise
- 1/4 cup Sweet Chili Sauce
- 1 tablespoon Sriracha
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Sour Cream
- 2 Green Onions, chopped
Instructions
- Preheat oven to 400°F and get slow cooker ready on low.
- Season beef with salt, pepper, garlic powder, onion powder, and paprika. Sear in olive oil until browned.
- Transfer beef to slow cooker with a splash of water or broth. Cook on low for 6–8 hours until tender.
- Scrub and pierce potatoes. Bake for 45–60 minutes until fork-tender.
- Shred cooked beef. Mix mayonnaise, sweet chili sauce, and sriracha for bang bang sauce.
- Slice baked potatoes, fluff inside, and stuff with shredded beef. Drizzle with sauce.
- Top with shredded cheese, sour cream, and green onions. Serve hot.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- Store leftover beef and sauce in separate containers for best texture.
- Reheat potatoes in the oven or air fryer to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooked and Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 loaded potato
- Calories: 620
- Sugar: 7g
- Sodium: 880mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 120mg