Have you ever wondered what to do with leftover pulled pork or wanted an interesting appetizer made with pulled pork? If so, I have the answer for you. These barbecue pulled pork potato skins are a delicious appetizer or light meal.
Even though this is a great recipe to make just because; this is a fantastic way to use leftover pulled pork or leftover baked potatoes that you have in the fridge.
Obviously barbecue pork and potatoes belong together.
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What are BBQ Pulled Pork Potato Skins?
Potato skins are a classic appetizer that are traditionally topped with bacon, cheese, and green onions.
However, the topping options for potato skins are truly unlimited. Enter this recipe for barbecue pulled pork potato skins.
Crispy potato skins topped with pulled pork, barbecue sauce, and cheddar cheese.
How to Make BBQ Pork Skins Appetizers
First, bake four large baking potatoes according to your preferred method.
After cleaning the potatoes, pierce the potatoes with a fork and wrapped them in aluminum foil. Then bake in the oven at 400 F degrees for approximately 45 minutes or until tender.
Next allow the potatoes to cool enough to handle. Then slice the potatoes in half lengthwise.
Using a spoon, scoop out the center of the potatoes leaving approximately on half inch on the skin. (Of course, I missed a photo of this step.)
Brush olive oil on the interior of the potatoes and sprinkle with salt and pepper.
Next, place the potatoes back in the oven and bake for fifteen additional minutes at 450 F degrees.
While the potatoes are baking, shred cheddar cheese if not already shredded.
Also, mix one pound heated pulled pork and approximately one cup of barbecue sauce.
Immediately after removing the potatoes from the oven, sprinkle cheddar cheese on t
Place the barbecue pulled pork potato skins back in the oven for five additional minutes.
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Kitchen Appliances and Gadgets Used
Of course, use what you have in your kitchen, but this short lists provides what I used in this recipe.
- Kitchen Aid mixer with a grater attachment – I cannot recommend shredding your own cheese enough. Store bought shredded cheese does not have the same creamy texture as freshly shredded cheese.
- Baking Sheet – A large heavy baking sheet is important to hold the quartered paotatoes. At one point, I had a baking sheet that warped and popped in the oven every time it was heated. You don’t want that nonsense going on in the kitchen
- Parchment Paper – Lining your baking sheet with parchment paper cuts down on cleanup. Instead of having to scrub the browned crispy cheese bits off the baking sheet, the mess stays on the parchment paper, and this can be tossed for easy cleanup.
Substitutions And Tips
- I used my spicy barbecue sauce in this recipe, but any type of thick BBQ sauce would work.
- Shredded chicken could be used in place of the pulled pork.
- The potatoes can be baked in advance and refrigereated.
- 4 Russet potatoes
- 1 cup shredded cheddar cheese
- 3 tablespoons olive oil
- 1 pound pulled pork
- 1 cup barbecue sauce
- Preheat the oven to 400 F degrees.
- Clean and dry four russet potatoes, pierce each potato with a fork, wrap each potato in aluminum foil.
- Place potatoes on baking sheet and bake at 400 F degrees for 45 minutes.
- Once the potatoes are cooled off enough to handle, cut the potatoes lengthwise in half.
- Next, using a spoon, scoop out the interior of the potato, leaving approximately one-half inch on the skin.
- Then lengthwise in half again.
- Place the potatoes skin side down on a baking sheet lined with parchment paper. Brush the skins of the potatoes with olive oil and sprinkle with salt and pepper.
- Bake potato skins at 450 F degrees for fifteen minutes.
- Mix heated pulled pork with one cup barbecue sauce.
- Remove from oven and sprinkle each potato quarter with one tablespoon shredded cheese and two tablespoons pulled pork mixture.
- Bake in the oven at 450 F degrees for five minutes until cheese is hot and melted.
- Serve immediately.
- Shredded chicken can be used in place of pulled pork.
- Potatoes can be baked ahead of time and your preferred baking method, start instructions at step 4 in this case.
Nutrition Information:Yield: 8 Serving Size: 2 Potato Skins
Amount Per Serving: Calories: 518 Total Fat: 16.2g Saturated Fat: 5.8g Cholesterol: 139mg Sodium: 565mg Carbohydrates: 40.5g Fiber: 4.6g Sugar: 103g Protein: 51g