Recipes › Storage Potato › Stuffed Potato Skins with Pulled Pork
Stuffed Potato Skins with Pulled Pork
Crispy baked potato skins loaded with smoky pulled pork, tangy coleslaw, and a drizzle of barbecue sauce. The skins are brushed with oil and baked until crunchy before being filled — they hold their shape beautifully. A game-day or party appetizer that uses winter storage potatoes to full effect.
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Ingredients
- 6 large storage potatoes, scrubbed
- 2 cups cooked pulled pork, warmedrotisserie chicken works
- 3 tbsp olive oil
- 1½ cups coleslaw, prepared creamy or vinegar-based
- ½ cup barbecue sauce
- 2 tbsp sliced jalapeños, pickled (optional)
- 1 tsp salt
- ½ tsp smoked paprika
Contains: milk, sulphites.
Method
- Preheat oven to 400°F. Pierce potatoes all over and bake directly on the oven rack for 50 minutes until cooked through. Remove and let cool 10 minutes.About 50 min
- Cut each potato in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch shell. Save the scooped flesh for another use (mash, soup, croquettes).About 8 min
- Brush potato skins inside and out with olive oil. Sprinkle with salt and smoked paprika. Place skin-side up on a baking sheet and bake 12 minutes until crispy. Flip and bake 3 more minutes.About 15 min
- Fill each skin with a generous spoonful of pulled pork and a drizzle of barbecue sauce. Return to oven for 5 minutes to heat through.About 5 min
- Top each skin with coleslaw and pickled jalapeños. Serve immediately while the skins are still crisp.About 3 min
Tips
- Don't skip the double-baking step for the skins — it's what makes them shatteringly crisp rather than soft.
- The scooped potato flesh is gold: refrigerate it for mash or soup within 2 days.
- Line the baking sheet with foil for easy clean-up — barbecue sauce burns if it drips.
Ring the changes
- Use black beans and corn instead of pulled pork for a vegetarian version.
- Top with shredded cheddar and sour cream for a classic loaded potato skin.
Keeping it
Baked unfilled potato skins keep in the refrigerator for 3 days. Fill and serve fresh — filled skins don't reheat well.
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