Ingredients
Scale
1 tablespoon olive oil
1 teaspoon salt
4 small russet potatoes, scrubbed and dried
4 tablespoons butter
2 teaspoons worcestershire sauce
1 1/2 cups BBQ Pulled Pork, cooked and warm
4 oz sharp cheddar cheese, shredded
Sour cream for serving
BBQ sauce for serving
Instructions
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
- Scrub and dry the potatoes, then use a fork to poke holes all over them.
- Coat the potatoes in olive oil, then sprinkle with salt.
- Arrange the potatoes on the baking sheet and bake for 1 hour, until potatoes are tender.
- Allow the potatoes to cool until they can be handled.
- Cut the potatoes in half lengthwise, then scoop out the insides, leaving about 1/4 inch on the sides and bottom.
- Melt the butter and stir in the worcestershire sauce, then brush each of the potato skins with the butter mixture.
- Arrange the potatoes cut side down on the baking sheet, then bake for 15 minutes.
- Flip the potato skins upright and bake for 5 more minutes.
- Warm the pulled pork, and fill each potato skin so it’s heaping on top. Sprinkle shredded cheese over the top and bake for 8-10 minutes.
- Top with sour cream BBQ sauce to serve.
- Prep Time: 10 minutes
- Down Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Appetizers