Whether you are just having a family dinner or planning a backyard barbecue, these Barbecue Pulled Pork Potato Skins will be a huge hit! Baked potato skins loaded with slow cooked barbecue pulled pork, cheese and topped with homemade haystack.
PULLED PORK POTATO SKINS
Summer cooking is all about barbecue. I’m sure it’s not just me who associates summer flavors with delicious Barbecue Burgers, or Barbecue Ribs or Barbecue Chicken. How about dishes that are not made on a grill? Yeap, I think barbecue even if I am not grilling.
Grilling is actually quite tough for me. You see, I live in an apartment … on a second floor. It would be quite difficult to grill on my tiny balcony without setting it on fire. Even though I have a beautiful, huge grill stored in a garage, I have no way of using it. (You can feel sad for me now, I sure do because I love grilling.) So I leave grilling for the days when I go visit my mom.
Alright, back to summer barbecue dishes that don’t require a grill…
This one! Barbecue pulled pork is amazingly delicious and you can make it anytime, in your crock pot. A classic dish like this pulled pork requires a delicious classic sauce like KC Masterpiece® barbecue sauce.
These potato skins are very easy to make and the best part it that you can either use leftover pulled for to make them. Barbecue pulled pork can be made ahead of time, in your slow cooker. Just pick out a nice pork roast, add some sliced red onion and a bottle of classic barbecue sauce. Set your slow cooker on low and let it cook until nice and tender, about 8-10 hours.
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Barbecue Pulled Pork Potato Skins
Ingredients
Potato Skins:
- 2 Idaho baking potatoes
- 2 cups barbecue pulled pork
- 1/2 cup shredded Mozzarella cheese
- salt to taste
Haystack (Fried Onions):
- 1/2 medium yellow onion
- 1 cup low fat buttermilk
- 1 1/2 cups all purpose flour
- salt pepper
- About 2-3 cups of vegetable oil for frying
Instructions
- To bake the potatoes:Preheat the oven to 350. Wash the potatoes thoroughly. Rub them (still damp) with some coarse salt. Poke a couple of holes with a knife and wrap them in foil, individually. Place on a baking sheet and bake for an hour or two, depending on the size of your potatoes. You can check the potatoes after an hour by slowly sticking a knife in them and if it goes in smoothly, potatoes are done. If not, cook for about 30 minutes at a time until done. (**Note: try sticking the knife along the side of the potatoes, where you will be cutting it in half later. This way, you won't have any extra holes in the potato skins.)
- When the potatoes are done, cut them in half. Carefully scoop out most of the potato meat but don't go too deep or you will break the skin.
- Divide barbecue pulled pork among the four baked potato halves.
- Sprinkle the cheese on top.
- Place back on the baking sheet and bake for about 15 minutes.
- Meanwhile, prepare the fried onions: Slice the onion, width-wise, thinly. Submerge sliced onion in the buttermilk and set aside for about 30 minutes. Mix four, salt and pepper in a large shallow bowl. Heat up the oil in the large pot, on medium high heat (or in a fryer). Take out the onion from the buttermilk and shake them off, lightly. Throw the onions in the flour, spread them out and toss in flour mixture. Fry the onion straws until golden brown. Take out and spread them out on a paper towel to soak in the excess oil.
- Once potato skins are done, top them off with fresh haystack and serve.
Nutrition
