BBQ Baked Potatoes (Missouri Ozark Style) | Arteflame

Introduction

Imagine the sun dipping below the Missouri hills while the scent of hickory smoke drifts through the backyard. That is the setting where this dish truly shines. There is nothing quite like the sound of a knife crunching through salt-crusted potato skin, releasing a billow of steam that smells of earth and butter. This Ozark-style BBQ Baked Potato isn't just a side dish; it is a warm, hearty hug on a plate that captures the rustic soul of wood-fired cooking.

Why It's a Backyard Favorite

I adore this recipe because it transforms a humble pantry staple into a show-stopping main course. The high, consistent heat of the grill creates a texture you simply cannot get in an oven—a glass-shattering crisp exterior giving way to a fluffy, cloud-like interior. It is also the ultimate crowd-pleaser; you can set up a toppings bar and let guests build their own edible masterpieces, making hosting effortless and fun.

Kitchen Wisdom for the Perfect Spud

• Oil Generously: Don't be shy with the olive oil or bacon grease; it essentially fries the skin while the inside bakes, creating that addictive crunch.
• Skip the Foil: For authentic texture, cook the potatoes naked on the flat top. Foil traps steam and leads to soggy, wet skins.
• Fluff Immediately: As soon as they come off the heat, slice and mash the insides with butter. Waiting too long creates a heavy, gummy texture.

Make It Your Own

If you don't have pulled pork on hand, chopped rotisserie chicken tossed in BBQ sauce works beautifully as a quick shortcut. For a vegetarian twist, swap the meat for grilled portobello mushrooms and caramelized onions to keep that savory depth without the beef.

Ingredients

To achieve the authentic flavor profile of a true Ozark loaded potato, quality ingredients are paramount. You want large starchy potatoes that can hold up to the heat and the heavy toppings.

For the Potatoes

• 4 Large Russet potatoes (scrubbed and dried thoroughly)
• 2 tbsp Olive oil (or bacon grease for extra flavor)
• 1 tbsp Coarse sea salt
• Freshly cracked black pepper to taste

For the Ozark Filling

• 1/2 cup Unsalted butter, softened
• 1/2 cup Full-fat sour cream
• 2 cups Pulled pork or chopped brisket (pre-smoked)
• 1 cup Sharp cheddar cheese, shredded
• 1/2 cup Ozark-style BBQ sauce (tomato-based with a vinegar kick)
• 1/4 cup Green onions, thinly sliced
• Optional: 4 strips of cooked bacon, crumbled

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or seasoned wood.
2. Allow the grill to heat up for about 15-20 minutes. You are looking for a consistent, medium-high heat on the flat cooktop surface, with a temperature range ideal for roasting.
3. Wipe down the flat top grill grate with a thin layer of oil to prepare the surface.

Step 2: Prepare the Potato Jackets

1. While the grill heats, pierce each Russet potato 3-4 times with a fork to allow steam to escape during the cooking process.
2. Rub each potato generously with olive oil (or bacon grease). This step is crucial for achieving that signature crispy, restaurant-quality skin.
3. Season the skins heavily with coarse sea salt and black pepper. The salt helps draw out moisture from the skin, ensuring a crunch rather than a soggy exterior.
4. Wrap each potato individually in heavy-duty aluminum foil if you prefer a softer skin, or leave them unwrapped for maximum crispiness.

Step 3: The Long Roast

1. Place the potatoes on the flat cooktop of the Arteflame, positioned slightly away from the direct center fire to avoid burning the skins before the inside is cooked.
2. Cook for approximately 45 to 60 minutes. Rotate the potatoes every 15 minutes to ensure even baking on all sides.
3. Test for doneness by squeezing the potato (using a mitt); it should yield easily to pressure, or an internal thermometer should read 210°F (99°C).

Step 4: Fluff and Stuff

1. Remove the potatoes from the heat. Carefully slice each potato open lengthwise.
2. Using a fork, fluff the interior flesh vigorously to break up any lumps.
3. Immediately mix in the softened butter and sour cream into the steaming potato flesh while it is still inside the skin. This creates a creamy, mashed potato base.

Step 5: The Final Melt

1. Top each potato generously with the warm pulled pork (or brisket).
2. Drizzle with the Ozark-style BBQ sauce.
3. Pile the shredded cheddar cheese high on top.
4. Place the stuffed potatoes back on the Arteflame cooktop for 2-3 minutes, just long enough for the cheese to melt into a gooey blanket.
5. Garnish with green onions and bacon crumbles before serving immediately.

Tips

Creating the perfect BBQ baked potato is an art form that relies heavily on texture management. The most common mistake is wrapping the potatoes in foil without venting them, which steams the skin and makes it soggy. For that authentic Ozark crunch, try cooking the potatoes unwrapped on the flat top, rotating them frequently; the Arteflame's searing capability creates a "jacket" that is delicious to eat. Furthermore, ensure your butter is at room temperature before mixing it in; cold butter lowers the temperature of the potato too quickly, preventing that fluffy, cloud-like consistency. Finally, if you are using leftover BBQ meat, heat it slightly in a cast-iron skillet on the grill before adding it to the potato to ensure the entire dish is piping hot when served.

Variations

While the traditional Missouri Ozark potato relies heavily on pork and cheddar, the canvas of a baked potato invites endless creativity. You can easily adapt this recipe to suit dietary preferences or flavor profiles without losing the rustic charm of the dish. Here are a few popular twists to keep your menu exciting:

• The Spicy Southerner: Swap the cheddar for Pepper Jack cheese and top with sliced jalapeños and a dash of hot sauce.
• The Breakfast Spud: Replace the BBQ meat with scrambled eggs and sausage gravy for a hearty brunch option.
• The Veggie Patch: Omit the meat and load the potato with grilled broccoli, caramelized onions, and mushrooms sautéed on the Arteflame.
• Sweet Ozark: Use sweet potatoes instead of Russets, topped with cinnamon butter, pecans, and a drizzle of honey.
• The St. Louis Rib: Use de-boned rib meat and a sweeter, molasses-based BBQ sauce.

Best pairings

A loaded Missouri Ozark BBQ Baked Potato is a heavy dish, often serving as a meal on its own, but it shines brightest when paired with complementary sides that cut through the richness. Since the potato provides heavy starch, dairy, and meat, you want to look for acid and crunch in your pairings. A vinegar-based coleslaw is the absolute gold standard here; the acidity cleanses the palate between bites of the cheesy potato. Grilled corn on the cob, charred directly on the Arteflame, adds sweetness and texture. For beverages, nothing beats an ice-cold American lager or a tall glass of sweet iced tea with lemon. If you are serving this as a side dish rather than a main, it pairs flawlessly with a smoked beef brisket or dry-rubbed ribs.

Conclusion

The Missouri Ozark BBQ Baked Potato is more than just food; it is a warm embrace of Midwestern hospitality. By utilizing the Arteflame grill, you achieve a textural contrast between the crispy, salty skin and the creamy, savory interior that standard ovens simply cannot replicate. It is a dish that celebrates the marriage of simple ingredients—potatoes, cheese, and meat—transforming them into a feast fit for any gathering. Whether you stick to the traditional pulled pork topping or experiment with your own variations, this recipe guarantees a satisfying, stick-to-your-ribs experience that will have your guests asking for seconds. Fire up the grill, gather your friends, and enjoy the authentic taste of the Ozarks.