BBQ Meatball Baked Potatoes with Cheddar and Sour Cream

Why You’ll Love This Recipe

• Crispy, salty potato skins with a fluffy center that soaks up all the sauce.
• Juicy beef meatballs lacquered in a tangy-sweet BBQ glaze.
• Melty sharp cheddar, cool sour cream, and fresh scallions for balance.
• Weeknight-friendly flow: potatoes bake while you prep and cook the meatballs.

Grocery List

• Produce: 4 large russet potatoes, 3 scallions, optional pickled jalapeños
• Dairy: Sharp cheddar, sour cream, milk, unsalted butter, 1 large egg
• Pantry: Ground beef, olive oil, panko breadcrumbs, BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, onion powder, garlic powder, kosher salt, black pepper

Full Ingredients

Baked Potatoes

• 4 large russet potatoes (10–12 oz each)
• 1 tbsp olive oil (for rubbing skins)
• 1 tsp kosher salt (for skins)
• 2 tbsp unsalted butter
• Freshly ground black pepper, to taste

Beef Meatballs

• 1 lb (450 g) ground beef, 85% lean
• 1/3 cup panko breadcrumbs
• 1/3 cup milk
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Olive oil, for greasing the sheet pan

BBQ Glaze

• 3/4 cup thick BBQ sauce (Kansas City–style works well)
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika

Toppings

• 1 1/2 cups shredded sharp cheddar (about 6 oz)
• 1/2 cup sour cream
• 3 scallions, thinly sliced
• Optional: 2 tbsp chopped pickled jalapeños

Step-by-Step Instructions

Step 1: Bake the potatoes for crisp skins

Preheat the oven to 425°F (220°C). Scrub the potatoes, pat dry thoroughly, and prick each potato 6–8 times with a fork. Rub all over with 1 tablespoon olive oil and 1 teaspoon kosher salt. Place directly on the middle oven rack (set a foil-lined sheet on a lower rack to catch drips). Bake 55–65 minutes, until the skins are crisp and a skewer slides through with no resistance.

Step 2: Make the meatball mixture

While the potatoes bake, combine panko and milk in a large bowl; let sit 5 minutes to form a panade. Add ground beef, egg, Worcestershire, onion powder, garlic powder, kosher salt, and black pepper. Mix gently with a fork or your fingertips just until combined—overmixing makes meatballs dense.

Step 3: Shape and bake the meatballs

Line a rimmed sheet pan with foil and lightly oil it. Shape the mixture into 16 meatballs (about 1 1/4 inches wide, roughly 1 oz each) and arrange evenly on the pan. Bake at 425°F for 16–18 minutes, until browned and an instant-read thermometer reads 160°F in the center.

Step 4: Whisk the BBQ glaze

In a medium bowl, whisk together BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, and smoked paprika until smooth. This balances sweet, tangy, and smoky notes and will cling beautifully to the hot meatballs.

Step 5: Glaze and broil to lacquer

Transfer the hot meatballs to a clean bowl, pour the BBQ glaze over, and toss to coat. Return them to the sheet pan and switch the oven to broil. Broil 2–3 minutes, watching closely, until the sauce is bubbling and lightly charred in spots. Keep warm.

Step 6: Split, fluff, and melt the cheddar

Slice each potato lengthwise and gently pinch the ends to open. Fluff the flesh with a fork and swirl in the butter; season with a little salt and pepper. Top each potato with about 1/3–1/2 cup cheddar. Broil 1–2 minutes until the cheese is fully melted and just starting to blister.

Step 7: Load and serve

Top each cheesy potato with 3–4 BBQ meatballs. Spoon any extra glaze over the top. Finish with a generous dollop of sour cream and a shower of sliced scallions (and jalapeños if you like heat). Serve immediately while hot and melty.

Pro Tips

• Choose similarly sized russets so they cook evenly; larger potatoes yield more fluffy center to catch sauce.
• For extra-crispy skins, place potatoes directly on the rack and avoid wrapping in foil.
• Mix meatballs lightly and keep your hands damp to prevent sticking and compacting.
• Instant-read thermometer = juicy results; pull meatballs right at 160°F.
• Broiler intensity varies—watch closely to lacquer the glaze without burning.

Variations

• Sweet Heat: Add 1–2 tsp minced chipotle in adobo to the glaze; swap cheddar for pepper jack.
• Lighter: Use ground turkey (93% lean) and bake to 165°F; add 1 tbsp olive oil to the mixture for moisture.
• Shortcut: Use high-quality frozen meatballs; bake per package, then glaze and broil as directed.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days. Store components separately for best texture. Reheat potatoes at 350°F (175°C) for 15–20 minutes; rewarm meatballs covered in a 300°F (150°C) oven for 10–12 minutes or gently in a saucepan with a splash of water. Freeze cooked or raw meatballs (unglazed) on a sheet until firm, then bag for up to 2 months; bake from frozen at 375°F (190°C) until hot (add glaze and broil to finish). Potatoes are best fresh, but you can bake them 1 day ahead; cool, refrigerate, then reheat and finish with cheddar just before serving.

Nutrition (per serving)

Approximate: 900 calories; 34 g protein; 90 g carbohydrates; 45 g fat; 7 g saturated fat; 6 g fiber; 1,200 mg sodium.