This recipe is simple, yet so flavorful and filling—one potato is the whole meal! Who doesn’t love a soft, pillowy baked potato with melted butter and gooey cheddar cheese? We’ve given your basic baked potato an upgrade, loading it with tender, smoky pulled pork.
Serve it with a Classic Caesar Salad or a summer favorite, our Strawberry Spinach Salad.
Why Our Recipe
- Have any leftover pulled pork? Put it to good use for an easy, weeknight dinner.
- The options for toppings are endless—here are some of our favorites: jalapeño slices, crispy fried onions, and homemade nacho cheese sauce.
Love a pulled pork sandwich? Forget the bun and use a potato! There are so many great ways that you can use leftover pulled pork and this is definitely one of them. If you’re pressed for time, pick up some store-bought pulled pork and make yourself a sandwich one night, some nachos the next, and don’t forget this flavorful and filling loaded potato, perfect for a busy, weeknight meal.
Ingredient Notes
- Potatoes: Choose 4 medium-sized fresh russet potatoes that are all roughly the same size.
- Olive Oil: You can use any neutral cooking oil like avocado or vegetable oil as well.
- Shredded Cheddar Cheese: Freshly shredded melts better than pre-shredded cheese, which contains additives to prevent clumping.
- Pulled Pork: Use leftover, homemade pulled pork or store-bought.
- Barbecue Sauce: We did a blind taste test and Kraft came out on top! If you’re feeling ambitious, try our homemade sauce!
- Sour Cream: Plain Greek yogurt can be used as a substitute. It’s similar in flavor and consistency, and typically lower in calories and fat.
- Green Onions: You can substitute with chives for a similar yet milder onion flavor.
Pulled Pork
Not sure which pulled pork to use? We love our Slow Cooker Honey-Chipotle Pulled Pork, Kalua Pork, or even Pulled Ham. You can also keep it simple and use store-bought pulled pork!
Potato Options
You can use other types of potatoes such as sweet potatoes, Yukon gold, or red potatoes. However, keep in mind that different types of potatoes have different textures and come in different sizes.
A Yukon gold or red potato will be significantly smaller than a russet potato but absolutely works and could even be used to transform this dish into an appetizer. Sweet potatoes are more similar in size.
Microwave Option
You can always use a microwave to cook the potatoes. Poke holes in the potatoes as indicated, rub with oil and salt, and microwave on high for 5 minutes. Turn over, then microwave for another 5 minutes. They are done when a fork easily goes into the flesh.
Storage and Reheating Instructions
To store any leftovers, allow the potatoes to cool completely before wrapping each potato half in plastic wrap or aluminum foil. Place the wrapped potatoes in an airtight container and store them in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through, about 10-15 minutes. Reheating in the oven keeps the potato skins nice and crispy. Leave potatoes wrapped in aluminum foil for the oven.
Reheat in the microwave on high for 1-2 minutes or until warmed through. Make sure to remove aluminum foil or plastic wrap.
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