Pulled Pork Potato Skin

Pulled pork is one of those recipes that everyone in my family will eat. There will never be an argument if everyone knows that we are having pulled pork sandwiches, or tacos for that matter.  My kids get even more excited if they know we are having pulled pork on some Asian steamed buns, heck I am as equally excited about that. I will probably make pulled pork with some variation of spice and injection at least once a month, and it is not often the case that I have any pulled pork left over. This past week was an exception and as I do not let much go to waste, especially with pulled pork, I decided to make something different with it.

I’ve made a couple of creative recipes in the past with leftover pulled pork, such as these pulled pork hushpuppuies and this BBQ spaghetti, but I knew that when I created these potato skins, that they would in fact be a real winner.

Pulled Pork Potato Skins Recipe

These pulled pork potato skins were nothing short of amazing, and if you love pulled pork, and the elements of a good BBQ meal, then these will be right up your alley. Did I mention how awesome these would be to serve during your football game party as well?

Let’s get started.

Ingredients:

  • 5 whole Russet potatoes
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cups of cooked pulled pork
  • 1 cup of coleslaw
  • Your favorite barbecue sauce

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

BBQ Pulled Pork Potato Skins Recipe

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Next, add pulled pork, piling it a bit high into each skin.

Place them back in the oven and cook for about 4 more minutes, just to crisp up the pork and warm it all of the way through.

Remove them from the oven, and top each one with coleslaw. Drizzle barbecue sauce over each one. Take a picture. Just kidding, I do that part. What I meant to say was dig in. Tell me these things are beautiful. Present these potato skins during game day and I am sure you will be the greatest host ever! These have got southern BBQ written all over it and I guarantee your guests will want more than one. Hope you enjoy.

Pulled Pork Potato Skin
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A great new take on a classic potato skin by adding some southern BBQ favorites.
Ingredients
  • 5 whole Russet potatoes
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cups of cooked pulled pork
  • 1 cup of coleslaw
  • Your favorite barbecue sauce
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
  3. Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  4. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  5. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  6. Next, add pulled pork, piling it a bit high into each skin.
  7. Place them back in the oven and cook for about 4 more minutes, just to crisp up the pork and warm it all of the way through.
  8. Remove them from the oven, and top each one with coleslaw. Drizzle barbecue sauce over each one. Take a picture. Just kidding, I do that part. What I meant to say was dig in. Tell me these things are beautiful. Present these potato skins during game day and I am sure you will be the greatest host ever! These have got southern BBQ written all over it and I guarantee your guests will want more than one. Hope you enjoy.

 

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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