These pulled pork baked potatoes are the ultimate summer dish. Combining the best of backyard BBQs, these perfectly baked potatoes are stuffed with cheese and BBQ pulled pork, then topped with crispy onion strings.
Pulled pork is one of those dishes that works well for almost any occasion. I love making my BBQ pulled pork sandwich recipe for dinners and cookouts, and my Dutch oven pulled pork is perfect for summer flavor any time of year.
I’m also a big fan of baked potatoes, especially when they’re loaded with extra flavor, like my loaded twice baked potatoes.
Today, I’m sharing a dish that’s the best of both worlds. These pulled pork baked potatoes take soft, fluffy, perfectly baked potatoes and stuffs them full of cheese, BBQ pulled pork, and crispy onion strings. The result is all the flavors of a classic barbecue in one dish!
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Why You’ll Love This Recipe
- Simple Ingredients: All you need is some leftover pulled pork, potatoes, and a handful of other ingredients that you can find in your kitchen or your local grocery store.
- Easy: If you can bake a potato, you can make this recipe. There’s nothing to it!
- Customizable: It’s easy to change this recipe up to create all kinds of delicious flavor profiles.
- Versatile: These potatoes are a great weeknight dinner or a hearty addition to any kind of party, especially potlucks.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Variations
- Protein: You can use pulled pork, crock pot beef shoulder roast, or chicken for this recipe. They all work well with the flavors in the dish.
- Spicy: Add red pepper flakes or cayenne to the pulled pork when you reheat it for a spicy kick.
- BBQ Sauce: Your favorite BBQ sauce will work in this recipe. Each flavor adds its own unique twist to the dish.
- Potatoes: Russet potatoes and Yukon Golds are both perfect for this recipe.
- Go Big: If you have a Costco nearby, try using their super-sized russet potatoes for a truly impressive presentation.
Instructions
Step 1: Pierce the potatoes several times with a fork, wrap them in foil, and bake them until a sharp knife easily slides into them. Set them aside after baking.
Step 2: Heat the leftover pulled pork, BBQ sauce, and broth in a medium saucepan over low heat while the potatoes are baking.
Step 3: Cut a canoe-shaped slice out of the top of each potato. Then use a spoon to scoop some of the flesh out of each one.
Step 4: Add the scooped potato to a bowl and mix it with butter and 1 cup of shredded cheese.
Step 5: Fill the empty space of each potato with the cheesy potato mixture.
Step 6: Top the potatoes with more cheese, pulled pork, a drizzle of BBQ sauce, and crispy onion strings. Enjoy!
Tips
- Heat your pulled pork ingredients over low heat so the pork doesn’t burn, and the flavors have a chance to meld.
- Russet and Yukon Gold potatoes are best for this recipe. They become soft and fluffy on the inside, making them perfect for mixing with cheese.
- The size of your potatoes will determine how fast they bake. Check them for doneness after an hour. Larger potatoes may take more time to bake.
Frequently Asked Questions
Absolutely. Baked potatoes are a classic side for barbecue, so the pork and potatoes in these pulled pork baked potatoes are the perfect match.
No. Some people par-boil their potatoes before baking them for more even cooking and a softer texture, but wrapping the potatoes in foil before baking them achieves the same results.
Pulled pork lasts for 3 to 4 days in the refrigerator when stored properly. That means that depending on how old the pork is before making these pulled pork baked potatoes, they can last for 2 to 3 days.
The obvious sign is a sour, rancid, or unpleasant smell. Another good rule of thumb is that if the pork has a mushy consistency, it’s likely time to discard it.
More Pulled Pork Recipes
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Pulled Pork Baked Potatoes
Ingredients
- 6 large russet potatoes
- 2 cups leftover pulled pork
- ⅓ cup barbecue sauce
- ¼ cup vegetable broth
- 2 cups cheddar cheese, divided
- 2 tablespoons butter
- Optional, crispy onion strings and additional BBQ sauce
Instructions
- Preheat the oven to 350° and wash and dry potatoes. Pierce each potato with the tines of a fork a couple times and then wrap potatoes in aluminum foil.
- Place on a baking sheet and place in the oven. Bake for an hour or until when a sharp knife is inserted into the potatoes, they are soft.
- Remove from the oven and set aside.
- While the potatoes are baking, using a medium saucepan, add leftover pulled pork, barbecue sauce and vegetable broth.
- Heat over low heat until heated through.
- Once potatoes are cool enough to handle, remove foil from potatoes.
- Using a sharp knife, make a slice on the top of the potatoes starting on the top of one side and going across to the other side, basically making a canoe shape.
- Next, using a spoon, scoop out some of the potato and place it in a bowl.
- Do this with all of the potatoes then add butter and 1 cup of shredded cheese. Let butter and cheese melt, stir and then put back into the potatoes. Salt and pepper to taste, if desired.
- Once potatoes are filled back up, top with remaining cheese, barbecue pulled pork, additional BBQ sauce drizzled over the top, and onion strings, if desired.
- Serve immediately.
Notes
- Store for up to 3 days in an airtight container. Remember, pulled pork lasts for up to 4 days, so your storage time will vary based on when you made the pulled pork.
- To reheat the potatoes, microwave them at 1-minute intervals until heated through.
- Heat your pulled pork ingredients over low heat so the pork doesn’t burn, and the flavors have a chance to meld.
- Russet and Yukon Gold potatoes are best for this recipe. They become soft and fluffy on the inside, making them perfect for mixing with cheese.
- Russet and Yukon Gold potatoes are best for this recipe. They become soft and fluffy on the inside, making them perfect for mixing with cheese.
- The size of your potatoes will determine how fast they bake. Check them for doneness after an hour. Larger potatoes may take more time to bake.
Nutrition
