Loaded Pulled Pork Baked Potato
This loaded pulled pork baked potato is made with BBQ-rubbed crispy potato skins, warm pulled pork, BBQ sauce, shredded cheese, sour cream, and jalapeños. It’s an easy Southern dinner for summer cookouts, parties, or using up leftover pulled pork.
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 tablespoons BBQ dry rub seasoning
- 2 cups cooked pulled pork
- ½ cup BBQ sauce plus more for serving
- 2 tablespoons butter optional
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- ¼ cup sliced jalapeños fresh or pickled
Instructions
- Preheat the oven to 425°F.
- Scrub the potatoes well, then dry them completely with a clean towel. Poke holes all over each potato with a fork.
- Rub the potatoes with olive oil, then season the outside with BBQ dry rub. Place the potatoes directly on the oven rack or on a parchment-lined baking sheet.
- Bake for 45 to 60 minutes, or until the skins are crisp and the centers are tender when pierced with a fork.
- While the potatoes bake, add the pulled pork and BBQ sauce to a small saucepan or skillet. Warm the pulled pork over medium-low heat, stirring occasionally, until heated through.
- Slice each baked potato down the center, then gently squeeze the ends to open. Fluff the inside of each potato with a fork and add butter if desired.
- Top each potato with shredded cheese, warm pulled pork, extra BBQ sauce, sour cream, jalapeños.
Notes
- Store potatoes, pulled pork, and cold toppings separately for the best leftovers.
- To reheat, warm the potato in the oven or air fryer at 350°F until heated through, then add warmed pulled pork and fresh toppings.
- This recipe works well as a baked potato bar for parties, tailgates, or summer BBQ nights.
Nutrition
Calories: 489kcalCarbohydrates: 60gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 62mgSodium: 914mgPotassium: 1007mgFiber: 4gSugar: 19gVitamin A: 313IUVitamin C: 23mgCalcium: 255mgIron: 5mg
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