Pulled Pork Loaded Potato

Instructions

Preheat the oven to 400°F (200°C).

Scrub 4 large russet potatoes clean. Use a fork to poke 8 to 10 holes in each potato to allow steam to escape. Rub 2 tablespoons olive oil over the outside of each potato, then season with 1 teaspoon salt. Wrap each tightly in aluminum foil.

Place the wrapped potatoes on a baking sheet. Bake for 1 hour, or until the potatoes are tender when pierced with a fork.

While the potatoes bake, warm 2 cups pulled pork. If using the stovetop, heat in a small saucepan over low heat, stirring occasionally, until warmed through. If using a microwave, place in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring in between, until hot.

Carefully remove the potatoes from the oven and unwrap. Slice each potato in half lengthwise.

Drizzle 1 tablespoon melted butter over the inside of each potato. Top evenly with 1 cup shredded cheddar cheese and 2 cups pulled porkhe pulled pork.

Divide 1/2 cup sour cream and 1/2 cup sliced green onions amongst the potatoes and finish by drizzling 1/2 cup barbecue sauce over the tops. Season with additional salt and black pepper to taste.

Main Dish