Pulled Pork Stuffed Baked Potatoes

• 4 large russet potatoes
• 1 cup shredded cheddar cheese
• 2 cups cooked pulled pork
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 2 tablespoons butter, melted
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt to taste
• Freshly ground black pepper to taste
• Optional: bacon bits, chives

Steps

1. 1 Preheat oven to 400°F.
2. 2 Wash and dry potatoes, then prick with a fork. Rub with melted butter and sprinkle with paprika and garlic powder.
3. 3 Bake potatoes directly on oven rack for 45-50 minutes, until tender.
4. 4 While potatoes bake, heat pulled pork in a skillet if needed.
5. 5 Once potatoes are done, slice each in half lengthwise and fluff insides with a fork.
6. 6 Stuff each potato half with pulled pork and top with shredded cheese.
7. 7 Return stuffed potatoes to the oven for 5-10 minutes, or until cheese is melted and bubbly.
8. 8 Top with a dollop of sour cream and sprinkle with green onions before serving.

Equipment

• Baking sheet
• Oven
• Fork
• Skillet

Variations

• Add crispy bacon bits for a smoky crunch.
• Use a mix of cheeses like cheddar and Monterey Jack for extra flavor.

Substitutions

• Use leftover pork shoulder instead of pulled pork.
• Substitute Greek yogurt for sour cream for a lighter option.

Pairings

• Cornbread
• Pickled vegetables

Nutrition

Tips

• For extra flavor, rub the potatoes with a mix of olive oil, salt, and pepper before baking.
• Make ahead by baking potatoes a day in advance and reheating before stuffing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Pair with a crisp green salad or coleslaw.
• Serve with your favorite barbecue sauce on the side.

FAQ