Pulled Pork Loaded Baked Potatoes
Servings: 2 servings
Calories: 730kcal
Ingredients
- 2 medium russet potatoes
- 4 Tablespoons unsalted butter, melted
- salt & pepper to taste
- ½ cup Colby & Monterey jack cheese shredded
- ½ cup pulled pork
- ¼ cup your favorite BBQ sauce adjust to your taste
- ¼ cup sour cream adjust to your taste
- 2 Tablespoons pickled jalapenos adjust to your taste
- 1 Tablespoons chives, chopped
Instructions
- Preheat oven to 450°F.
- Wash and dry the potatoes. Poke holes in the potato with a fork. This will help release the steam as they cook.
- Place the potatoes on a wire rack over a baking sheet. Baste the potatoes with melted butter and sprinkle with salt and pepper.
- Bake for about 55 minutes basting at the 30 minute mark. They are done when they are easily pierced with a fork.
- Cut the potatoes lengthwise and lightly fluff the inside of each potato with a fork.
- Place more melted butter on the inside of the potatoes and sprinkle with a bit more salt and pepper.
- Top each potato with half of the shredded cheese, followed by half of the pulled pork.
- Drizzle some BBQ sauce over the pulled pork.
- Drizzle half the sour cream and sprinkle half the pickled jalapenos on each potato.
- Garnish with chopped chives. Serve immediately.
Notes
STORE/REHEAT
Store: in an airtight container in the refrigerator for up to 3 days. It’s best not to store them with sour cream, as it doesn’t reheat well. Freezing is not recommended.
Reheat: Place the potatoes in a 350°F oven until warmed through, about 15-20 minutes. You can reheat them in the microwave, but the oven helps maintain the best texture.
Nutrition
Calories: 730kcal | Carbohydrates: 66g | Protein: 21g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1110mg | Potassium: 1079mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1613IU | Vitamin C: 16mg | Calcium: 335mg | Iron: 3mg
