Pulled Pork Baked Potatoes
These pulled pork baked potatoes combine perfectly baked potatoes with cheese, BBQ pulled pork, and crispy onion strings for the ultimate summer dish.
Servings: 6 Servings
Calories: 529kcal
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
Storage
- 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.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 529kcal | Carbohydrates: 60g | Protein: 23g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 960mg | Potassium: 955mg | Fiber: 3g | Sugar: 18g | Vitamin A: 671IU | Vitamin C: 14mg | Calcium: 340mg | Iron: 3mg