BBQ Baked Potato Recipe with Pulled Pork
This BBQ baked potato recipe is such an easy throw-together dinner that's also an excellent way to repurpose leftovers. Full of all the delicious BBQ flavors we all know and love, a baked potato with pulled pork is a total weeknight winner! Prepped in just 10 minutes!
Servings 4 servings
Calories 458kcal
Equipment
Ingredients
- 4 russet potatoes cleaned
- Olive oil cooking spray
- 1 ½ teaspoons Kosher salt divided
- ½ teaspoon Ground black pepper to taste
- 4 Tablespoons Butter
- 1 cup cheddar cheese shredded
- 1 ½ cups pulled pork
- BBQ Sauce to taste
- Chives or Green onions chopped (garnish)
Instructions
- Preheat the oven to 400 degrees and line a sheet pan with parchment.
- Use a fork and poke a few holes into each potato. Spray with olive oil cooking spray and sprinkle with a little kosher salt.
- Bake for 45 minutes to one hour, or until fork tender. Towards the end of baking, heat the pulled pork if it isn't already.
- Slice each potato length-wise across the top and carefully press the ends in to slightly open more. Use a fork to gently loosen up and fluff the potatoes inside the skin.
- Add some butter, salt, pepper and cheddar cheese to the inside of the potato.
- Top with a liberal amount of pulled pork. Drizzle lightly with BBQ sauce and sprinkle with a little more cheddar cheese.
- Return the pan to the oven and bake for 5-10 minutes to melt the cheese.
- Sprinkle with chives and serve with extra BBQ sauce on the side.
Video
Notes
- Before baking the potatoes, I washed and scrubbed them well to remove any dirt. Then I stabbed them a few times with a fork, sprayed with olive oil cooking spray, and sprinkled with kosher salt.
- You can easily make the pulled pork in advance and then reheat it before stuffing the baked potatoes. I like to make sure the pork is almost heated through so that I don't run the risk of overcooking the potatoes.
- Amounts on the recipe card are suggestions: you can use more or less of whatever ingredients to your taste.
- When stuffing the potatoes, make sure you fluff up the inside with a fork and season them with butter, salt, pepper, and a little cheese. The goal is to have the inside of the BBQ baked potato just as flavorful as the top and outside.
- Be generous with the amount of pork you top the potatoes with but don't go too heavy with the extra BBQ sauce. A light drizzle is a good place to start and then you can serve extra on the side.
- Although simple, don't skip the green onions or chives: they make an excellent and delicious garnish.
- Ingredients to prep ahead: You can bake the potatoes up to 24 hours in advance and then reheat them before fluffing, filling, and baking for a second time. You can also heat the pulled pork if using leftovers. Otherwise, these come together super quickly once you get going, so there isn't really a need to prep ahead!
- Leftovers and storage: As mentioned, my pulled pork baked potato recipe will keep covered in the fridge for up to 3-4 days. I recommend using your oven to reheat for extra crispy results!
Nutrition
Serving: 1serving | Calories: 458kcal | Carbohydrates: 56g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 1612mg | Potassium: 934mg | Fiber: 3g | Sugar: 15g | Vitamin A: 444IU | Vitamin C: 14mg | Calcium: 291mg | Iron: 3mg