Barbecue-Stuffed Baked Potatoes
Hearty baked potatoes filled with smoky pulled pork, cheese, and creamy toppings.
Equipment
- oven
- baking tray
- Mixing bowl
- Fork
- Knife
Ingredients
- 4 large baking potatoes
- 2 tablespoons olive oil
- Salt
- 1 cup sour cream
- 5 tablespoons butter
- Black pepper
- 450 g pulled pork
- 1 cup shredded cheddar cheese
- 4 tablespoons chopped green onions
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the potatoes, then dry them thoroughly.
- Pierce each potato with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
- Place them directly on the oven rack and bake for 50 to 60 minutes until soft.
- Let cool slightly, then cut each potato in half lengthwise.
- Scoop out the flesh, leaving a thin layer inside the skins.
- Mash the potato flesh with sour cream, butter, salt, and pepper.
- Mix in the pulled pork and half of the cheese.
- Increase oven temperature to 450°F (230°C).
- Fill the potato skins with the mixture.
- Bake for 20 minutes until heated through and lightly browned.
- Top with remaining cheese and green onions and serve.
Notes & Wine Advice
Notes
Use starchy potatoes like Idaho for the best texture.Do not overfill the skins to prevent breaking.
Serve immediately for the best flavor and texture.
Variations
Use brisket or chicken instead of pulled pork.Add crispy bacon for extra richness.
Try a spicy barbecue sauce for more heat.
Wine Advice
This dish pairs well with a bold Zinfandel or a smooth Merlot.These wines complement the rich and smoky flavors of the filling.
Nutrition values
Calories: 620 kcal | Carbohydrates: 48 g | Protein: 28 g | Fat: 34 g | Saturated Fat: 15 g | Sodium: 720 mg | Sugar: 6 g