Beer Cheese Loaded Baked Potatoes with Pulled Pork & Homemade Sauce

Beer Cheese Loaded Baked Potatoes with Pulled Pork & Homemade Sauce

It's comfort food at its finest: these Beer Cheese loaded baked potatoes with tender pulled pork and homemade Raising Cane's sauce are sure to hit the spot, perfect for a cozy night in or impressing guests at your next gathering.

You Will Need:


Beer Cheese:

  • ¼ cup of Kerrygold butter
  • ¼ cup of all-purpose flour
  • 1 cup of whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 8 oz block of sharp cheddar cheese, grated
  • 8 oz block of gruyere, grated
  • Yuengling (room temperature)
  • Kosmos Q SPG Rub, to taste
  • Kosmos Q Dirty Bird HOT Rub, to taste

Homemade Raising Cane’s Sauce:

  • 3/4 cup KewPie mayonnaise
  • 3 Tablespoons ketchup
  • 5 teaspoons Worcestershire sauce
  • 1 Tablespoon hot sauce
  • Kosmos Q The Best Garlic Jalapeno Rub, to taste

The Prep:

Before you start cooking, gather all your ingredients and tools, making sure you have everything you need within arm's reach. Thaw the leftover pulled pork and grate the cheeses needed for the recipe.This will make your life easier down the line!

Preheat your smoker to 275°F (135ºC). While the smoker heats up, Lay down 4 layers of aluminum foil large enough to hold the potatoes. Clean the Russet potatoes and pierce them with a fork, then place them in the middle of the foil. Once done, generously season generously with olive oil and your choice of either Double Pepper Cow Cover or SPG rub.

As the potatoes are prepared, mix together all the ingredients for the Homemade Raising Cane’s Sauce in a medium bowl and set it aside for later.

The Cook:

Once your smoker is at the ideal temperature, place the wrapped potatoes on the grates and let them cook for approximately 2 hours or until they are soft to the touch.

While the potatoes are cooking, cook the bacon until crispy. Chop into bits, and set aside. Next let's prepare the beer cheese. Melt butter in a sauté pan, then add flour, SPG, and Dirty Bird HOT rub, cooking for about a minute. Gradually stir in the milk and beer, whisking until smooth. Continue cooking until the mixture thickens, then reduce the heat and add the cheeses, stirring until melted and smooth.

The Payoff:

Once the potatoes are soft and cooked through, carefully remove them from the smoker and unwrap them. Slice each potato open and load them up with your favorite toppings, such as sour cream, chives, and butter. Then generously top with the beer cheese and pulled pork.

For the final touch, drizzle with both Original Competition BBQ Sauce and the Homemade Raising Cane’s Sauce. Serve up these loaded baked potatoes and watch as everyone digs in and loses their mind.

Catch you on the next recipe!


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