I had one very large potato 😉 just 2 of us, leftover shredded beef, so Shredded Beef Loaded Baked Potatoes (potato 😜) 🥔

Ingredients
• 1 C Shredded Beef (leftover or freshly made)
• 3⁄4 C Leftover Au Jus From Shredded Beef
• 2 Russet Potatoes, cleaned
• 1-2 Tbsp Olive Oil
• Salt and Pepper to Taste
• 2 Tbsp Melted Butter
• 1⁄4 C Warm Cream or Milk
• 1⁄2 C Freshly Grated Cheddar Cheese
• 1 Green Onion, sliced (topping)
• 1⁄4 C Sour Cream (optional)
• BBQ Sauce (optional)

Directions
Step 1: Bake the potatoes
Preheat the oven to 375°F. Pierce the potatoes with a fork and bake directly on the oven rack for an hour or until tender when pierced with a fork. Let them cool.
Editor’s Tip: For crispier skins, rub the potatoes with a little olive oil and sprinkle with salt before baking.

Prepare the Filling
• While the potatoes are baking, warm the shredded beef on the stovetop. Add the au jus to enhance its flavor and juiciness.
• Once baked, carefully slice each potato open and scoop out the center into a bowl. Mix with melted butter, warm cream or milk, salt and pepper, mashing until smooth and creamy. Spoon the mixture back into the potato skins for a rich, buttery base.
• Pile the warm shredded beef over the mashed potato base, letting the juices seep in. Feel free to drizzle on your favorite BBQ sauce for an extra burst of flavor. Top with freshly grated cheddar cheese, allowing it to melt over the hot beef.
• Finish with a sprinkle of sliced scallions for freshness and a dollop of sour cream for a cool, tangy contrast.

😋