Barbecue-Stuffed Baked Potatoes
Barbecue-Stuffed Baked Potatoes
Makes 4 Main Course Or 8 Side Dish Servings
At my dad’s take-out barbecue restaurant here in South Georgia, he thought to put barbecue-stuffed baked potatoes on the menu as a way to use up any leftovers of meat we had on hand but couldn’t or didn’t sell by the pound or the platter. It was smart and it was popular—our customers loved these and ordered them all the time, and my brother and I still crave these and make them all the time, too.
Ingrediënten
- 4 large Idaho baking potatoes about 12 ounces each
- 2 tablespoons olive oil
- Kosher salt to taste
- 1 cup sour cream plus more for garnish
- 5 tablespoons unsalted butter at room temperature
- Freshly ground black pepper to taste
- 1 pound leftover pulled pork
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons chopped green onions scallions, white and tender green parts only
Instructies
- Preheat the oven to 425°F.
- Rinse the potatoes well under cool water and scrub them clean.
- Dry them thoroughly with paper towels or a clean kitchen towel.
- Using a fork, pierce each potato all over on both sides (this creates vents that allow steam to escape from the potatoes while they cook—you need to do this to ensure the potato doesn’t explode).
- Pour the olive oil into a shallow baking dish and roll the potatoes in it to coat the skins.
- Sprinkle the potatoes all over with salt.
- Transfer to a baking pan.
- Bake the potatoes directly on the oven rack until they are very soft when squeezed and the skins are crisp, 50 to 60 minutes.
- Let cool just until you can hold them.
- Using a serrated knife, slice the potatoes in half lengthwise and, leaving enough flesh on the skin so the shells remain intact, scoop the flesh into a medium bowl.
- Transfer the shells to a rimmed baking sheet.
- Combine the scooped potato with the sour cream, butter, and salt and pepper and mash with a fork until well combined and smooth.
- Fold in the leftover pulled pork and ½ cup of the cheese.
- Increase the oven temperature to 450°F.
- Spoon the mixture into the reserved potato skins.
- Bake until the filling is puffed and browned in spots, about 20 minutes.
- Remove the potatoes from the oven, top with the remaining cheese and the green onions (and some fresh cold sour cream, if you like) and serve immediately.
