These healthy potato skins with BBQ pulled beef and roasted broccoli are the perfect, real food snack for game day! Gluten free, grain free, and ready in around 30 minutes!
Marriage has turned me into a football fan, and this year we had high hopes that our favorite player (who we’ve followed since his days at my husband’s alma matter) would be playing in the Super Bowl.
We had to settle for Division Champs, but our game watching food didn’t disappoint!
Healthy Potato Skins for Game Day
No matter who you’re rooting for this game day, you’ll love these BBQ pulled beef and roasted broccoli potato skins! And they’re healthy too, made entirely from real, whole foods:
- Prebiotic-rich potato skins
- Cancer fighting cruciferous veggies
- Pastured beef
- Raw cheddar
- Homemade BBQ sauce with no refined sugars
- Gluten free + grain free
They’re good enough for a tailgating party appetizer, but healthy enough for a family dinner. It’s so nice as a mom to serve fun “hand foods” like this and feel good about the nutrition my kids are getting! I served them with a salad and a side of sauerkraut and everyone was happy.
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BBQ Pulled Beef & Roasted Broccoli Potato Skins
8 small (fist-sized) Russet potatoes
1 1/2 Tbsp butter, melted and divided
Florets from 1 small head broccoli, chopped fairly small
2 1/2 cups shredded cheddar (I use raw)
2 cups pulled beef (I make this slow cooker pulled pork recipe with a beef roast)
1/4 cup finely chopped purple onion
BBQ sauce (I LOVE this easy homemade BBQ sauce - I make a huge batch once or twice a year)
- Preheat oven to 475 degrees and line to jelly roll pans with parchment paper.
- Wash and cut the potatoes in half lengthwise. Use a small cookie scoop to remove most of the inside (white) of the potato - I leave a 1/4-1/2 rim of white flesh. Discard or save for another use. Spread the hollowed out potato halves on one of the parchment lined pans with the hollowed out insides facing up, so they look like little bowls.
- Use a pastry brush to brush 1 Tbsp of melted butter across the potato bowls. Sprinkle generously with garlic salt (or regular sea salt) and set aside while you prepare the broccoli.
- Spread the chopped broccoli florets across the 2nd parchment lined pan. Drizzle with the remaining 1/2 Tbsp melted butter and a generous sprinkle of garlic salt. Use clean hands or a spatula to toss gently, then spread evenly across the pan.
- Place the potatoes and broccoli in the oven and roast for about 10 minutes (the broccoli should be cooked through and beginning to brown slightly).
- Remove the pans from the oven. Allow the broccoli to cool. Flip the potatoes over, skin side up, and roast for another 5 minutes.
- Remove potatoes from oven (you may want to test the flesh with a fork to be sure they're done), then turn the oven down to 350 degrees.
- Flip the cooked potatoes over on the pan, flesh side up, and fill them. I sprinkle half the cheese on first, then add pulled beef and broccoli florets, then top with the remaining cheese. Place stuffed skins in 350 degree oven until cheese is melted (5-8 minutes).
- Remove skins from oven and allow to cook a few minutes before adding a drizzle of BBQ sauce, a sprinkle of purple onion, and a dollop of sour cream.
Leftovers can be covered and stored in the refrigerator. Reheat covered with foil in a 350 degree oven. I've done this even with sour cream on top and it works fine.