Pulled Pork Potato Skins
This is the perfect game day appetizer or tailgate food. Topped with barbecue pulled pork and our sour cream and onion dip, these potato skins are sure to please.
Servings: 8
Calories: 248kcal
Equipment
- Smoker
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 248kcal | Carbohydrates: 27g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 565mg | Potassium: 521mg | Fiber: 3g | Sugar: 11g | Vitamin A: 409IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 4mg