Get ready to elevate your comfort food game with the ultimate crowd-pleasing dish that will make your taste buds dance and your dinner guests beg for seconds! Pulled Pork Twice Baked Potatoes are the perfect fusion of hearty pulled pork and creamy, cheesy potatoes that transform an ordinary meal into an extraordinary culinary experience. Imagine crispy potato skins packed with tender, juicy pulled pork, melted cheddar cheese, and a creamy filling that will have everyone at the table fighting for the last bite. This isn't just a recipe - it's a flavor explosion waiting to happen in your kitchen!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 2 cups pulled pork
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potatoes cook evenly and thoroughly.
- Wash the russet potatoes under cold running water to remove any dirt. Scrub them gently with a brush if needed, then pat them dry with a towel.
- Prick each potato several times with a fork. This allows steam to escape while they bake, preventing them from bursting in the oven.
- Rub the potatoes with a little olive oil and sprinkle them with salt. This will help to create a crispy skin.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, prepare the pulled pork if it is not already cooked. You can use leftover pulled pork or store-bought, ensuring it is heated through.
- Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Cut each potato in half lengthwise. Using a spoon, carefully scoop out the insides, leaving a thin layer of potato on the skin to maintain its structure.
- In a mixing bowl, combine the scooped-out potato flesh, pulled pork, 3/4 cup of shredded cheddar cheese, sour cream, and half of the chopped green onions. Season the mixture with salt and pepper to taste.
- Mix everything together until well combined and creamy. Adjust seasoning as needed.
- Stuff the potato skins with the pulled pork mixture, mounding it slightly on top.
- Sprinkle the remaining shredded cheddar cheese over the stuffed potatoes.
- Return the stuffed potatoes to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
- Once done, remove the potatoes from the oven and let them cool for a few minutes.
- Garnish the stuffed potatoes with the remaining chopped green onions before serving. Enjoy your delicious Pulled Pork Twice Baked Potatoes!
Tips
- Choose large, uniform russet potatoes for the best presentation and consistent cooking.
- Don't skip the fork-pricking step - it prevents potential potato explosions in the oven!
- For extra crispy potato skins, brush with olive oil and sprinkle with salt before initial baking.
- Use room temperature ingredients when mixing the filling to ensure smooth, even blending.
- If you're short on time, use store-bought pulled pork or leftover roasted meat.
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat cheese.
- Ensure the potatoes are thoroughly cooked before scooping out the flesh to maintain the right texture.
- Don't overwork the potato mixture - mix just until combined for the best consistency.
- Let the potatoes rest for a few minutes after the final bake to allow the cheese to set and cool slightly.
- Customize your toppings with crispy bacon bits, jalapeños, or a drizzle of BBQ sauce for extra flavor!
Nutrition Facts
Calories: 723kcal
Carbohydrates: 66g
Protein: 45g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 120mg
