Prep 30 mins
Cook 1 min
Recipe from Food Network - The Neelys. Sounds like a winner for game day or anytime you are in the mood for BBQ and potatoes. The recipe for the pulled pork is probably out there on Food Network; however, it might be just as easy to stop by the local BBQ restaurant and pickup some chopped beef or pulled pork if they have it. Any bbq'd meat would do for this delicious dish.
- Preheat the oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it has cooled.
- Preheat grill to medium heat. Cut potatoes in half lengthwise, and spoon out the flesh, leaving a half-inch shell. Melt the butter in a saucepan and add minced garlic. Brush potato shells with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp about 4-4 1/2 minutes on each side and remove from grill. Divide the cheese, bbq sauce, and pulled pork among the potatoes. Top potatoes with sour cream, crumbled bacon and chives for garnish.
- Note: use potato flesh for potato pancakes the next day.
Delicious! This is a meal in itself...but I served it as a side...loved all the flavors...I used Pulled Pork With BBQ Sauce in the Crockpot for my pulled pork...and omitted the bbq sauce because the pulled pork had plenty in it...this is over the top for a potato skin...thanks for posting the recipe...=)
I made these for lunch today. Talk about taking your basic, appetizer potato skins to a whole new level. This is more than a meal in itself. I followed the directions almost exactly. I already had some shredded BBQ pork in my freezer from the last time I made a pork shoulder, so I thawed that out and heated it a bit in the microwave with a dab more BBQ sauce (homemade). I brushed the skins as directed, but it was just too cold today to go out and fire up the grill. Instead, I placed the skins under the broiler for a few minutes on each side. Then I added the pork, cheese and bacon bits. I popped them back under the broiler for a minute or so to melt the cheese. I finished them off with a dollop of sour cream and some thinly sliced scallions. Yum! I think when I make my next pork roast (at Christmas), I will save some left-overs to make these again. Next time I will opt to make them for dinner, not lunch... they are VERY filling! Thanks for posting. (Made for PRMR).
So Good! I didn't use the pulled pork because I wanted them as a side for steak's. Everything else went in though and we were happy little munchers. To be sure I will make this again but with the pork to make it a main. Thanks for a great recipe Nancy.