Barbecue-Stuffed Baked Potatoes
Crispy baked potato skins are filled with creamy mashed potato, smoky pulled pork, sour cream, butter, and cheddar cheese for a hearty barbecue-inspired meal.
Equipment
- Baking sheet
- Fork
- Measuring cups
- Measuring spoons
- Mixing bowl
- oven
- Potato masher
Ingredients
- 4 large baking potatoes
- 2 tablespoons olive oil
- Salt to taste
- 1 cup sour cream
- 5 tablespoons butter
- Black pepper to taste
- 450 g prepared pulled pork gluten-free if required
- 1 cup shredded cheddar cheese divided
- 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 several times with a fork.
- Rub the potatoes with olive oil and sprinkle them with salt.
- Place the potatoes directly on the oven rack with a baking sheet underneath.
- Bake for 50–60 minutes until the potatoes are tender.
- Let the potatoes cool slightly.
- Cut each potato in half lengthwise.
- Scoop out the flesh, leaving a thin layer inside each potato skin.
- Mash the potato flesh with the sour cream, butter, salt, and black pepper.
- Fold in the pulled pork and half of the cheddar cheese.
- Increase the oven temperature to 450°F (230°C).
- Divide the filling evenly among the potato skins.
- Place the stuffed potatoes on the baking sheet.
- Bake for 20 minutes until heated through and lightly browned.
- Top with the remaining cheddar cheese.
- Return to the oven briefly until the cheese melts.
- Garnish with chopped green onions and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve these stuffed potatoes with creamy coleslaw, grilled corn, steamed green beans, or a fresh garden salad. One whole potato makes a substantial main course, while half a potato can be served alongside grilled meat.Recipe Notes
Use large starchy potatoes such as Idaho or Russet potatoes for the fluffiest filling and crispiest skins. Leave a thin layer of potato inside each skin to prevent it from tearing. Check that refrigerated pulled pork is thoroughly reheated before serving.Variations
Replace the pulled pork with chopped brisket, shredded chicken, or a vegetarian barbecue filling. Add crispy bacon, jalapeños, smoked paprika, or extra barbecue sauce for a stronger flavor. Use certified gluten-free pulled pork and seasonings when necessary.Wine Advice
A bold Zinfandel complements the smoky pork and slightly sweet barbecue flavors. A smooth Merlot is a softer alternative that pairs well with the creamy potato and melted cheddar.Nutrition values
Calories: 620 kcal | Carbohydrates: 48 g | Protein: 28 g | Fat: 34 g | Saturated Fat: 15 g | Sodium: 720 mg | Sugar: 6 g