Description
A delicious Loaded Baked Potato topped with succulent pulled pork, cheddar cheese, and various toppings that make for a satisfying meal.
Ingredients
Scale
- 4 large Russet potatoes
- 2 cups pulled pork cooked
- 1 cup shredded cheddar cheese
- ½ cup BBQ sauce
- ½ cup sour cream
- ¼ cup green onions chopped
- ¼ cup bacon bits
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean, pat them dry, and pierce each one several times with a fork.
- Rub each potato with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until tender when pierced with a knife.
- If using pre-cooked pulled pork, reheat it in a skillet with a splash of water or additional BBQ sauce to keep it moist.
- For fresh pulled pork, cook pork shoulder with seasonings (salt, pepper, garlic powder, paprika) in a slow cooker for 8 hours on low or in an Instant Pot on high pressure for 60 minutes.
- Once the potatoes are baked, slice them open lengthwise and fluff the interior with a fork.
- Add a generous portion of pulled pork on top of each potato.
- Sprinkle shredded cheddar cheese over the pulled pork while it’s still hot to let it melt.
- Top with sour cream, green onions, bacon bits, and a drizzle of BBQ sauce. Add optional toppings as desired.
- Serve immediately with your favorite sides, such as coleslaw or a green salad.
Notes
- Feel free to customize toppings based on personal preference.
- For a spicier kick, consider adding jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg