YumVerseEats
American Comfort
Loaded Pulled Pork Baked Potatoes
Loaded baked potatoes topped with BBQ pulled pork, melted cheddar, and sour cream.
RECIPE AT A GLANCE
15
min
Active Time
70
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Baking the potatoes directly on the rack gives them a fluffy interior and crisp skin. Piling on warmed pulled pork and cheese turns a baked potato into a complete dinner.
Ingredients
Vegetables
• 4 large russet potatoes, scrubbed
Sauce
• 2 tablespoons olive oil
• ¼ cup barbecue sauce
Seasoning
• 1 teaspoon kosher salt
Protein
• 2 cups shredded BBQ pulled pork, homemade or leftover
Topping
• 1 cup shredded cheddar
• ½ cup sour cream
• 2 tablespoons sliced green onions
How to Make It
1
Heat the oven to 425°F, rub the potatoes with olive oil, and sprinkle with salt. Pierce each potato a few times with a fork.
2
Place the potatoes directly on the oven rack and bake 50 to 60 minutes until tender when pierced.
3
Warm the pulled pork with the barbecue sauce.
4
Split each potato open lengthwise and fluff the inside with a fork. Top each potato with pulled pork and cheddar and return to the oven 5 minutes until the cheese melts.
5
Top with sour cream and green onions and serve warm.
How to Make It
1
Heat the oven to 425°F, rub the potatoes with olive oil, and sprinkle with salt. Pierce each potato a few times with a fork.
2
Place the potatoes directly on the oven rack and bake 50 to 60 minutes until tender when pierced.
3
Warm the pulled pork with the barbecue sauce.
4
Split each potato open lengthwise and fluff the inside with a fork. Top each potato with pulled pork and cheddar and return to the oven 5 minutes until the cheese melts.
5
Top with sour cream and green onions and serve warm.
Ingredients
Vegetables
• 4 large russet potatoes, scrubbed
Sauce
• 2 tablespoons olive oil
• ¼ cup barbecue sauce
Seasoning
• 1 teaspoon kosher salt
Protein
• 2 cups shredded BBQ pulled pork, homemade or leftover
Topping
• 1 cup shredded cheddar
• ½ cup sour cream
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store the components separately up to 3 days.
Reheat:
Reheat the potato and pulled pork separately, then assemble and top with cold toppings.
Swaps
No sour cream? Use the same amount of plain full-fat Greek yogurt.
No cheddar? Use the same amount of Colby Jack.
Avo's Tip
Bake the potatoes directly on the oven rack, not on a sheet pan, for the crispest skin.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I microwave the potatoes instead?
Yes, for a faster version, though the oven gives a crispier skin.
Can I use any pulled pork?
Yes. Leftover Slow Cooker Pulled Pork or BBQ Pulled Pork both work well.
What other toppings work?
Chives, pickled jalapeños, or a drizzle of ranch are all great additions.
Quick Fixes
Potato skin not crisp: skip wrapping in foil; bake directly on the rack.
Filling cold: warm the pulled pork fully before topping the potatoes.
Want more toppings: add chives, jalapeño, or extra barbecue sauce.
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