What do you look for in appetizers? For me, they should be either too flavorful so the guests will only have a piece, preventing them to be full before the main course is served or they taste very mild that even though the guests will binge eat on them, they will still look forward to the main course. This dish is both. It’s flavorful, but it also has that mild feel to it. This is also perfect for snacks during game nights.
Our friend over at Southern Bite has this to say about the recipe:
“These Pulled Pork Stuffed Potato Skins are a hearty snack that have plenty of heft to fill even the loudest growling stomach.”
This recipe might take a bit of your time, but there are recipes that’s just worth your time and effort. This is one of those. You will see it in the reaction of your friends or your family when you serve this to them. It’s flavorful and it’s so tasty that everyone will surely be satisfied.
Ingredients:
For the potatoes:
8 small potatoes
Bertolli olive oil
kosher salt
2 tablespoons Land O Lakes butter, melted
½ pound pulled pork (see additional recipe)
1 cup Sargento shredded cheddar cheese
¼ cup Stubb’s Sweet Heat Bar-B-Q Sauce
⅓ cup Daisy sour cream
3 green onions, chopped
For the pulled pork:
1 (3 to 4 pound) Tyson pork shoulder or Boston butt
2 tablespoons Stubb’s Bar-B-Q Pork Rub
1 cup College Inn chicken broth
Instructions:
For the potatoes:
Preheat the oven to 400°F and line a baking pan with parchment paper. Slice the potatoes in half lengthwise. Using a pastry brush or basting brush, coat all sides of the sliced potato with olive oil. Place the potatoes cut-side down on the baking sheet and sprinkle generously with kosher salt. Bake for 25 to 30 minutes or until cooked through. You can test this by inserting a small knife through the potatoes. When they are done, the knife will slide right in without any resistance. Remove from the oven and allow to cool enough to handle.
Using a large spoon, scoop out the majority of the potato, leaving about a ⅓ of an inch. Using the half-cut method to make these sometimes makes the flesh tough to cut through. If that’s the case, you can gently score around the edges before scooping to make it easier.
Increase the oven temperature to 475°F. Place the potatoes back on the pan, cut side up. Brush them with the melted butter and sprinkle the inside with a little more salt. Bake for an additional 8 to 10 minutes. This will help firm them up so they won’t fall apart. Remove from the oven and fill the potatoes with the pulled pork and sprinkle with the cheese. Return to the oven for about 5 minutes or until the cheese is melted. Drizzle with the Stubb’s Sweet Heat Bar-B-Q Sauce (or other favorite Stubb’s sauce), add a dollop of sour cream, and sprinkle with the green onions. Serve immediately.
For the pulled pork:
Rub the pork shoulder with a generous amount of the BBQ rub. I like to use one that has a smoke flavor to get more of that authentic smoked taste. Place the rubbed shoulder in the crock of a 5 to 6-quart slow cooker and pour 1 cup of chicken broth around the edges, being cautious not to wash the rub off. Cover and cook on low for 6 to 8 hours or until the meat shreds easily with a fork (about 190°F). Remove from the slow cooker. Once it is cool enough to handle, use two large forks to shred the meat.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Serve with your favorite beer.
Thanks again to Southern Bite for this amazing recipe.