Julie Clark
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Pulled Pork Baked Potatoes
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Use leftover shredded pork in these BBQ Pulled Pork Baked Potatoes. They are topped with cheese, bacon, sour cream and jalapeños.
When you have leftover pulled boston pork butt with our tasty pulled pork rub, it’s easy to use it in recipes like our pulled pork sliders, pulled pork enchiladas, pulled pork pizza and now these new pulled pork baked potatoes.
It uses our popular baked potato recipe which makes a crispy skin potato that rivals any steakhouse. Use this leftovers idea for your next baked potato bar and top with your favorite toppings!
Use leftover pulled pork in these loaded baked potatoes.
There are a lot of days that we feed a large group of people so you can bet that pulled pork is often on the menu.
I like switching up how I cook the pork. Sometimes I smoke the pork on the pellet smoker (Matt’s favorite) and other times Dr Pepper pulled pork, Instant Pot pulled pork, or sweet slow cooker pulled pork.
This is one of our favorite ways to prepare pulled pork potatoes, but they are also delicious topped a creamy coleslaw or crushed pineapple. It’s a great sweet and salty combo when paired with the bacon bits and pork.
Serve it as the main course with corn on the cob, or as a side dish for grilled chicken or butter beef burgers.
This recipe is perfect for a cozy family dinner, but also great for a game day or potluck.
Enjoy! -Julie
Ingredients Needed
If your pulled pork already has bbq sauce on it, you may not need to add more.
The amounts will vary based on how many potatoes you are making, how big the potatoes are and how full you want them to be!
Russet potatoes are our first choice, but Yukon Gold or sweet potatoes work as well.
See the recipe card below for full ingredients and amounts.
Pulled Pork Baked Potatoes
Use leftover shredded pork in these BBQ Pulled Pork Baked Potatoes. They are topped with cheese, bacon, sour cream and jalapeños.
Servings 3
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Ingredients
- 3 medium Russet potatoes scrubbed clean and dried
- 1 tablespoon olive oil or butter
- 1 teaspoon sea salt
- 1 1/2 cups pulled pork
- 1/2 cup barbecue sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 cup sour cream
- 6 slices bacon cooked and crumbled
- 1 jalapeño pepper sliced
- fresh cilantro & green onions snipped
Instructions
- Preheat the oven to 425ºF. Wash and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil all over the potatoes, then rub with salt.
- Place the potatoes on a baking sheet and bake for about 45-60 minutes. The exact baking time will depend on how large the potatoes are. The potato should be fork tender.
- Lower the oven to 350ºF. In a small bow, mix together the pulled pork and bbq sauce.
- Cut each potato in half lengthwise (without cutting through to the bottom. You want it to partially open and hold all of the filling.).
- Sprinkle some of each cheese over the potato, then add a scoop of pulled pork. Sprinkle with the rest of the shredded cheese.
- Place the potatoes back in the oven and bake for 15 minutes or until the pork is heated through and the cheese is melted.
- Top with a dollop of sour cream, chopped bacon, sliced jalapeños and fresh snipped cilantro & green onions.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the air fryer to crisp the potato up.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 918kcal | Carbohydrates: 82g | Protein: 35g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 2521mg | Potassium: 1175mg | Fiber: 3g | Sugar: 36g | Vitamin A: 925IU | Vitamin C: 20mg | Calcium: 418mg | Iron: 4mg
