BBQ Pulled Pork Stuffed Potato Skins are stuffed with savory pulled pork, smothered with BBQ sauce and gooey melted cheese, and topped with crunchy coleslaw.
This delicious recipe for stuffed crispy potato skins makes the ultimate game-day food for the 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.
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Why You Will Love This Recipe
- Easily customize these pulled pork potato skins by changing up the toppings.
- Use all homemade ingredients or use store-bought bbq pork and coleslaw to make this recipe even easier.
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 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 bbq seasonings.
Pulled Pork: You can easily make your own pulled pork by cooking a pork butt smothered in bbq sauce in the slow cooker on low for 8 to 10 hours or purchase premade pulled pork from the grocery store. Pulled chicken or pulled beef would also make a delicious substitute.
Barbecue Sauce: Use your favorite bbq sauce. I love bbq sauces that have a hint of honey to add a bit of sweetness to this recipe.
Cheese: I used shredded cheddar cheese, but other cheeses like mozzarella, gouda, or pepper jack would work well too.
Coleslaw: Make your favorite coleslaw or use store-bought.
See the recipe card for quantities.
Wire Cooling rack: Cooling racks are essential for cooling baked goods quickly and preventing soggy bottoms. I really like these cooling racks from the Checkered Chef. They are recommended by Cook's Illustrated, are very sturdy, and are free from coatings which means they are safe to use in the oven as well.
Rimmed Baking Pan: If you're in the market for new sheet pans as well they also sell them as sets in both half sheet pan and quarter sheet pan sizes.
Pastry Brush: I am partial to silicone pastry brushes because they are heat resistant and dishwasher safe. I like them over bristled brushes because I don't have to worry about them leaving stray bristles behind.
Preheat the oven to 375 degrees Fahrenheit.
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. Increase the oven temperature to 425 degrees Fahrenheit.
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.
Fill the potato shells with pulled pork, drizzle with bbq sauce, and top with shredded cheese.
Bake for 5 minutes until the cheese melts.
Top with coleslaw before serving.
Coleslaw is my favorite pairing with pulled pork. But the great thing about these potato skins is they are so easy to customize. There are so many other topping options you could try.
- Guacamole or Sliced Avacado
- Sliced Jalapenos
- Pepperoncini Peppers
- Pickled Red Onions
- Green Onions
- Chopped Dill Pickles
- Crispy Onions
- Pork Rinds
- Hot Sauce
- Sour Cream
- Crumbled Bacon
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 potato skins and bake for 10 minutes until they are heated through and the cheese has melted.
Note: 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.
Store leftover potato skins in an airtight container in the refrigerator for up to four days.
To reheat: Microwave the potato skins on high for 30 to 60 seconds. For crispier potato skins bake in a 350 degree Fahrenheit oven for a few minutes.
- Choose similar-sized potatoes so they will have similar baking times.
- If your potatoes do bake unevenly, remove the fully baked potatoes and leave the undercooked ones in the oven for a few minutes longer.
Frequently Asked Questions
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 degrees Fahrenheit.
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