Laura Rea Dickey

When the team at Dickey’s Barbecue Pit promises a signature loaded potato, they aren’t messing around. This barbecue concept goes for broke in piling on a collection of craveable ingredients in its Ultimate Loaded Barbecue Baker. At the foundation is a pit-smoked giant baked potato laden with a “healthy amount” of grated cheese, sour cream, butter, diced onions and Dickey’s original barbecue sauce. Topping all that is a double dose of meat: hickory-smoked brisket and the brand’s famous sliced jalapeño-cheddar sausage. “It’s a flavor barrage of sweet, smoky, cheesy and spicy all in one bite,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants. Husband Roland Dickey, Jr., now CEO of Dickey’s Capital Group, gets credit for elevating the family sausage recipe back in 2006.

She says the dish is a “best-of” success because it combines multiple fan favorites, offers great value and stands out among the competition, adding, “It’s a fun, exciting, unique menu item that all generations love to taste and photograph.”