Pulled Pork Loaded Potato
Take a basic buttery baked potato and turn it into a whole meal loading it up with juicy pulled pork, cheese, barbecue sauce, and sour cream.
Servings: 4 servings
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 tablespoons salted butter melted
- 1 cup shredded cheddar cheese
- 2 cups pulled pork
- 1/2 cup sour cream
- 1/2 cup sliced green onions
- 1/2 cup barbecue sauce optional
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub 4 large russet potatoes clean. Use a fork to poke 8 to 10 holes in each potato to allow steam to escape. Rub 2 tablespoons olive oil over the outside of each potato, then season with 1 teaspoon salt. Wrap each tightly in aluminum foil.
- Place the wrapped potatoes on a baking sheet. Bake for 1 hour, or until the potatoes are tender when pierced with a fork.
- While the potatoes bake, warm 2 cups pulled pork. If using the stovetop, heat in a small saucepan over low heat, stirring occasionally, until warmed through. If using a microwave, place in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring in between, until hot.
- Carefully remove the potatoes from the oven and unwrap. Slice each potato in half lengthwise.
- Drizzle 1 tablespoon melted butter over the inside of each potato. Top evenly with 1 cup shredded cheddar cheese and 2 cups pulled porkhe pulled pork.
- Divide 1/2 cup sour cream and 1/2 cup sliced green onions amongst the potatoes and finish by drizzling 1/2 cup barbecue sauce over the tops. Season with additional salt and black pepper to taste.
Nutrition
Serving: 1potato | Calories: 849kcal | Carbohydrates: 105g | Protein: 31g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 1668mg | Potassium: 1719mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1199IU | Vitamin C: 26mg | Calcium: 361mg | Iron: 5mg
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