BBQ Twice-Baked Potatoes

BBQ Twice-Baked Potatoes

What’s the secret to grilling the best twice-baked potatoes? The answer: tons of cheese, BBQ spice and a big 'ol grill. This recipe is perfect for making ahead of your tailgate and then easily reheating. Straight-up Belichick strategy on this one. 


  • 8 russet potatoes

  • 1/4 cup canola oil

  • 1 pouch Hungry Fan® BBQ Spice Blend

  • 1 unsalted stick of butter, brought to room temperature

  • 1 cup sour cream

  • 1 cup cream cheese

  • 1 cup parmesan cheese

  • 2 tbsp salt

  • Black pepper, to taste

  • Minced chives, to taste



  1. Preheat your oven to 400 degrees F.

  2. Rub or brush the potatoes in/with canola oil and place them on a baking sheet lined with foil. Pierce the potato in various spots with the tines of a fork.

  3. Bake potatoes for 1 hour.

  4. Remove the potatoes from the oven and let cool. Once cool enough to hold, slice the potatoes in half length-wise.

  5. Use a spoon to remove the potato’s innards, trying hard not to tear the skin.

  6. Place the scooped-out potato’s innards into a mixing bowl. Add in the remaining ingredients and mix together well.

  7. Scoop the buttery mixture back into potato skin shells.

  8. Wrap in tinfoil, transport to game, and re-heat on grill. Serve topped with a sprinkle of black pepper or minced chives.


If you are more crunched for time, you can microwave the potatoes under a wet cloth. The potato skins will become a bit more frail than if you were to bake them, but it cuts about 40 minutes of cook time out.