Pulled Pork Baked Potatoes
Crispy-skinned russets baked at 400°F, split and fluffed with butter and cheddar, then loaded with hot barbecue pulled pork, sour cream, green onions and jalapeño. Serves 4.
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Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons kosher salt plus more for the inside
- 1/2 teaspoon black pepper plus more for the inside
- 4 cups pulled pork cooked
- 1 cup barbecue sauce optional
- butter for the potatoes
- 2 cups cheddar cheese shredded
- sour cream for topping
- green onions sliced, for topping
- 1 jalapeño sliced
Instructions
- Heat the oven to 400°F.
- Wash and dry the potatoes and poke several holes in each one with a fork. Rub them with the olive oil, sprinkle generously with the salt and pepper, and set them on a sheet pan.
- Bake for 1 hour, or until a fork slides easily into the center.
- Toward the end of the baking time, warm the pulled pork, stirred together with the barbecue sauce if you like, until it is hot all the way through (165°F).
- Slice each potato lengthwise across the top without cutting all the way through, then push the ends inward to open it up. Fluff the inside with a fork.
- Add butter, a little salt and pepper, and the cheddar to each potato, then pile on the hot pulled pork. Top with sour cream, green onions and sliced jalapeño, and drizzle with barbecue sauce if it is not already stirred into the pork.
Notes
Mix the pulled pork with the barbecue sauce or drizzle the sauce over the top. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 1073kcalCarbohydrates: 96.1gProtein: 53.5gFat: 52.9gSodium: 2154mgFiber: 8.6gSugar: 27.2g