Pulled Pork–Stuffed Potatoes with BBQ Sauce
Pulled Pork–Stuffed Potatoes with BBQ Sauce
Ingredients
Instructions
- 3 large baking potatoes (about 250–300 g each)
- 200 g pulled pork (cooked, shredded) – Make with the foolproof Poppamies recipe, found here!
- 4 tbsp Poppamies Texas Barbeque sauce
- 100 g cheddar cheese (or a melty mix like cheddar + mozzarella), shredded
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- Optional toppings: sour cream, sliced spring onions, jalapeños, fresh coriander
- Bake the potatoes: Preheat oven to 200°C. Scrub potatoes, prick with a fork, rub with a little olive oil, salt & paprika. Bake directly on the rack for 50–60 minutes until tender inside.
- Prepare the filling: In a bowl, mix pulled pork with Poppamies Texas Barbeque sauce until well coated. Warm gently in a pan or microwave if cold.
- Make the potato skins: Once baked, cut potatoes in half lengthwise. Scoop out most of the flesh, leaving about 1 cm around the skin (you can save the scooped potato for mash). Brush the insides lightly with olive oil, sprinkle with salt & pepper. Place skins cut-side up on a baking tray and return to the oven for 10 minutes to crisp.
- Stuff & bake: Fill each potato skin with BBQ pulled pork. Sprinkle generously with shredded cheese. Bake for 10–12 minutes until cheese is melted and golden.
- Serve: Top with sour cream, spring onions, jalapeños, or fresh coriander for freshness. Serve hot as a snack, appetizer, or even a main dish with a side salad.
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