Description
A recipe for large baked potatoes topped with slow-cooked pulled pork, cheese, sour cream, and chives.
Ingredients
Scale
- 4 large russet potatoes
- 1.5 lb cooked pulled pork
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Rub the potatoes with olive oil and sprinkle generously with salt and pepper.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skin is crisp and the inside is soft.
- While the potatoes bake, warm the pulled pork in a saucepan over medium heat until heated through.
- Remove the potatoes from the oven and slice them open lengthwise, fluffing the inside flesh with a fork.
- Divide the warm pulled pork evenly among the four potatoes, placing it inside the opened cavity.
- Top each potato with shredded cheddar cheese, sour cream, and chopped chives.
- Serve immediately.
Notes
- You can prepare the pulled pork ahead of time and store it in the refrigerator for up to three days.
- For crispier skin, rub the potatoes with a thin layer of butter instead of olive oil before baking.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 650
- Sugar: 8
- Sodium: 550
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 7
- Protein: 30
- Cholesterol: 90
Keywords: baked potato, pulled pork, loaded potato, cheddar cheese, comfort food, dinner