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Loaded Pulled Pork Baked Potatoes
Andre Lewis

Loaded Pulled Pork Baked Potatoes

Crisp-skinned russets make a better foundation for saucy pork than a soft foil-wrapped potato. Salt the skins, bake them directly on the rack and fluff the centers before adding anything wet. Cheddar, scallion and cool sour cream make this a complete fork-and-knife supper.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large russet potatoes scrubbed and dried
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt divided
  • 3 cups cooked pulled pork
  • 1/2 cup barbecue sauce
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 3 scallions thinly sliced
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425°F and prick each potato several times with a fork.
  2. Rub the potatoes with the oil and 3/4 teaspoon salt and set them directly on the oven rack.
  3. Bake until the skins are crisp and a skewer meets no resistance in the centers, 55 to 65 minutes.
  4. Warm the pulled pork and barbecue sauce together in a covered saucepan over medium-low heat.
  5. Split the potatoes, squeeze the ends to open them and fluff the centers with a fork.
  6. Season the potato flesh with the remaining salt and black pepper, then fill with hot pork.
  7. Top with cheddar, sour cream and scallions and serve while the skins are still crisp.