BBQ Pulled Pork Potato Skins

Pulled pork stuffed potato skins topped with coleslaw on a wire rack.

5 from 1 vote

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.

Prep Time20

Cook Time1 25

Total Time1 45

Course: Pork Recipes

Cuisine: American

Servings: Servings

Calories: 490kcal

Author: Erica Schramek

Equipment

Wire Cooling Rack
rimmed baking sheet
pastry brush

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

US Customary - Metric

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.

Notes

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.

Storage: Store leftover potato skins in an airtight container in the refrigerator for up to four days.

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.

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.

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