Pulled pork potato skins is not only a fantastic way to repurpose your leftover pork, but it’s the perfect appetizer to fix on game day.
Fall is finally here. For real.
Here in Indiana, we’ve had a long and hot summer that pretty well lasted right up until last week.
This week the cooler temperatures have finally settled in and the windows are open, and all of a sudden we’re craving a different genre of foods.
You know, those cooler temperature comfort recipes that you’ve avoided all summer.
And with the arrival of fall, comes football season. Which means the weekend schedule revolves around the big game or games you’ll be watching.
And that, my friends, means it’s time for game day food.
I present to you: Pulled Pork Potato Skins
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What to do with Leftover Pulled Pork?
First of all, we’re operating under the assumption you already have pulled pork leftovers to use in this recipe.
If that is not the case and you’re in need of pulled pork, take a look at our Texas style pulled pork recipe for one of our favorite ways to prepare a great pork butt.
We’ll smoke a big pork butt just for our little family of 4 with the purpose of freezing 8-10 oz packets of pulled pork to use in recipes just like this.
Some of our other favorite ways to use leftover pulled pork include:
How to Make Pulled Pork Potato Skins
Before cooking the potatoes, lightly coat them in olive oil and sea salt.
“Bake” the potatoes in your grill over indirect heat for about an hour between 350-400 degrees. We recommend turning the potatoes every 20 minutes just to ensure even cooking.
Once the potatoes can be easily poked with a fork, they are done and can be removed from the grill to cool for 10-15 minutes.
Or you can skip the cool down time and play a real-life game of Hot Potato.
As soon as they’ve cooled just enough to handle, cut them in half and use a spoon to scoop out the insides, leaving about 1/4 inch of potato still in the skin.
In a separate bowl mix your leftover pork with some barbecue sauce.
Spoon the BBQ pulled pork into the potato skins and then top them with some sharp cheddar cheese. (Since the shredded cheese usually likes to topple off, we usually use a disposable aluminum foil pan for the remainder of this recipe.)
Put the pan of potato skins back over indirect heat for another 20-25 minutes until the pork is heated through and the cheese is melted and bubbly.
Sour Cream and Onion Dip
While the potato skins are back on the grill smoking, you can whip up this dip pretty quick and easily.
Just chop up one scallion (green onion) and about 1 Tb. of fresh chives, and add them to a bowl of sour cream with some garlic powder, onion powder, and salt.
Put that back in the fridge to let the flavors blend together until you’re ready to serve.
When we’re ready to eat our pulled pork potato skins, we just like to spoon a dollop of this dip on top.
Pulled Pork Potato Skins Recipe
Pulled Pork Potato Skins
- Aluminum foil pan
- 4 medium potatoes cleaned
- 1 Tb. olive oil
- ¼ tsp cracked sea salt or Himalayan pink salt
- 8-10 oz leftover pulled pork
- ½ cup barbecue sauce
- 1 cup sharp cheddar cheese shredded
- ½ cup sour cream
- 1 Tb. fresh chives chopped
- 1 green onion chopped
- ⅛ tsp. garlic powder
- ⅛ tsp. onion powder
- ⅛ tsp. salt
- Clean potatoes and poke with a fork to create a steam vent. Drizzle olive oil and rub the potatoes to fully coat. Sprinkle salt lightly.
- Bake potatoes in a 400 degree oven or over indirect heat in your smoker for about an hour until they can be poked tender with a fork.
- Allow potatoes to cool for about 10 minutes. Then cut them in half the long way.
- Use a spoon to scoop the inside of the potato out leaving about ¼ inch thick of potato still in the shell. Place the potato shells in an aluminum pan.
- In a separate bowl combine the leftover pulled pork and barbecue sauce.
- Spoon the barbecue pork into each of the potato shells. Top with a sprinkle of shredded cheese.
- Return the potato skins to the grill for about 20 more minutes.
- Meanwhile, combine the sour cream, chives, scallions, garlic powder, onion powder and salt in a small bowl.
- Once the potato skins have finished and the cheese is nicely toasted, remove from the grill. Use the sour cream and onion dip as a topper or a dip.