BBQ Pulled Pork Potato Skins are stuffed with savory pulled pork, smothered with BBQ sauce and gooey melted cheese, and then topped with crunchy coleslaw.
This delicious recipe for stuffed crispy potato skins is the ultimate game-day food for football season.
Looking for a hearty more filling stuffed potato skin that could be eaten as a meal rather than just as an appetizer? The BBQ Pulled Pork Stuffed Potato Skins are perfect.
I am not a big football fan. For me, Super Bowl parties are all about the food. Here is more delicious game day food; Buffalo Chicken Pizza, Provel Macaroni and Cheese, and Smoked Chicken Wings.
If you own a smoker, you will also want to try these Smoked Potato Skins.
Jump to:
Why You Will Love This Recipe
- Easily customize these Pulled Pork Potato Skins by changing up the toppings.
- Make this recipe even easier by using store-bought BBQ pork and coleslaw to make this recipe even easier.
Need a few more ways to use Smoked Pulled Pork? Try Leftover Pulled Pork Casserole, Pulled Pork Tacos, Leftover Roast Pork Stroganoff, Simple Pork Stew, and Pork and Pumpkin Stew.
Make sure you also read my post on the Best Ways to Store and Reheat Pulled Pork.
Recipe Ingredients
Russet Potatoes: Russet potatoes work best for making potato skins. When choosing Russet potatoes you should choose potatoes of similar size so that they bake at the same rate. Also, look for potatoes without blemishes or sprouts.
Use the potato insides for this Roasted Cauliflower Leek and Potato Soup, mashed potatoes, or these amazing Twice-Baked Potato Cups.
Olive Oil: Regular olive oil is just fine to use. Brushing the potatoes with olive oil helps to crisp the skin.
Kosher Salt: Salting potatoes before baking them draws out moisture creating a fluffy interior.
BBQ Seasoning: Use your favorite BBQ seasoning. We are big fans of the Weber line of BBQseasonings.
Pulled Pork: You can easily make your own pulled pork by cooking a pork butt smothered in barbeque sauce in the slow cooker on low for 8 to 10 hours or purchase premade pulled pork from the grocery store.
Barbecue Sauce: Use your favorite BBQ sauce. One of my favorites is this Apricot Barbeque Sauce.
Coleslaw: Make your favorite coleslaw or use store-bought.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Russet Potatoes: Try substituting baked sweet potatoes for a slightly different flavor
Pulled Pork: Shredded chicken or shredded beef would also make a delicious substitute.
Cheese: I used shredded cheddar cheese, but other cheeses like mozzarella, gouda, or pepper jack would work well too.
Coleslaw is my favorite topping for these Pork Stuffed Potato Skins. But the great thing about this recipe is it is so easy to customize. Other toppings ideas include:
- Guacamole or Sliced Avacado
- Sliced Jalapenos
- Pepperoncini Peppers
- Pickled Red Onions
- Green Onions
- Chives
- Chopped Dill Pickles
- Crispy Onions
- Pork Rinds
- Spinach Pesto
- Hot Sauce
- Sour Cream
- Crumbled Bacon
Step by Step Directions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Scrub the potatoes under running water and pat dry.
Using a fork prick the skin of the potatoes in several places. This allows steam to escape and keeps your baked potatoes from exploding. Trust me I have cleaned up that mess before.
Rub a little olive oil over the potatoes and sprinkle them with salt.
Place potatoes in a single layer on a wire cooling rack set inside of a rimmed baking sheet for about an hour or until they yield when squeezed. Placing the potatoes on a wire cooling rack promotes even baking by allowing the hot air to circulate around the potato.
Let the potatoes rest at room temperature until they are cool enough to handle.
Step 3: Increase the oven temperature to 425°F (220°C).
Cut the potatoes lengthwise into quarters.
Scoop out the insides of the potato with a large spoon until there is about ½ inch of potato left.
Step 4: Cut the potatoes lengthwise into quarters.
Scoop out the insides of the potato with a large spoon until there is about ½ inch of potato left.
Use a pastry brush to brush the potato skins with melted butter and sprinkle with BBQ seasoning.
Bake for 20 minutes until the potatoes are golden brown to create extra crispy skins.
Step 5: Fill the potato shells with pulled pork and a drizzle of barbeque sauce.
Step 6: Sprinkle with shredded cheese and bake for 5 minutes until the cheese melts.
Step 7: Top with coleslaw before serving.
Note: When serving the stuffed potato skins only put coleslaw on the ones you know you will eat. Storing potato skins after they have been topped with coleslaw can make them mushy and difficult to reheat.
Check out these blog posts for serving suggestions: What to Serve with Pulled Pork Sandwiches and What to Serve with Pulled Pork Tacos.
Recipe FAQs
Salting the outside of a baked potato seasons the skin and helps to draw moisture out of the potato creating a lighter fluffier inside.
I don't wrap my baked potatoes in foil because I want the skins to become crispy. Wrapping the potatoes in foil will trap moisture and steam the potato creating a soggy potato skin.
Yes, piercing the potato skin before baking the potato gives the steam a place to escape. If you don't pierce the potato skins they could explode in the oven.
A fully cooked potato will have wrinkly papery skin on the outside and have some give when you squeeze it. You can also insert a knife or fork into the potato. If there is little to no resistance the potato is done.
Using an instant-read thermometer is also a great way to see if a baked potato is done. The internal temperature of a fully cooked potato should be at least 210°F (99°C).
To make stuffed potato skins ahead of time follow the directions up to the point where you would fill the potato skins with the pulled pork.
Store in an airtight container in the refrigerator until you are ready to assemble.
Finish assembling the loaded potato skins and bake for 10 minutes until they are heated through and the cheese has melted.
Store leftover potato skins in an airtight container in the refrigerator for up to four days.
Note: When serving the stuffed potato skins only put coleslaw on the ones you know you will eat. Storing potato skins after they have been topped with coleslaw can make them mushy and difficult to reheat.
To reheat: Microwave the potato skins on high for 30 to 60 seconds. For crispier potato skins bake in a 350°F (177°C) oven for a few minutes.
Expert Tips
- Choose similar-sized potatoes so they will have similar baking times.
- If your potatoes bake unevenly, remove the fully baked potatoes and leave the undercooked ones in the oven for a few minutes longer.
- Stuff your potatoes with meat that is already warm, so that they won’t have to stay in the oven too long.
- When serving the BBQ Pork Stuffed Potato Skins, only put coleslaw on the ones you know you will eat. Storing potato skins after they have been topped with coleslaw can make them mushy and difficult to reheat.
More Easy Dinners
Thanks for Reading!
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.
Subscribe to get more recipes and tips by email.
📖 Recipe
BBQ Pulled Pork Potato Skins
Equipment
- rimmed baking sheet
Ingredients
- 4 russet potatoes
- olive oil
- kosher salt
- 2 tablespoons unsalted butter melted
- 1 tablespoon bbq seasoning
- 3 cups of pulled pork
- ½ cup bbq sauce
- 1 cup shredded cheddar cheese
- coleslaw
Instructions
- Preheat the oven to 375°F (190°C).
- Scrub the 4 russet potatoes under running water and pat dry.
- Using a fork prick the skin of the potatoes in several places. This allows steam to escape and keeps your baked potatoes from exploding. Trust me I have cleaned up that mess before.
- Rub olive oil over the potatoes and sprinkle them with salt.
- Bake the potatoes on a wire cooling rack set inside of a rimmed baking sheet for about an hour or until they yield when squeezed. Placing the potatoes on a wire cooling rack promotes even baking by allowing the hot air to circulate around the potato.
- Let the potatoes rest at room temperature until they are cool enough to handle. Increase the oven temperature to 425°F (220°C).
- Cut the potatoes lengthwise into quarters.
- Scoop out the insides until the potato skins are about ½ inch thick.
- Brush the potato skins with 2 tablespoons unsalted butter and sprinkle with 1 tablespoon bbq seasoning.
- Bake for 20 minutes.
- Fill the potato skins with 3 cups of pulled pork, drizzle with ½ cup bbq sauce, and top with 1 cup shredded cheddar cheese.
- Bake for 5 minutes until the cheese has melted.
- Top with coleslaw before serving.
Comments
No Comments