I think I’ve mentioned before that I’m a huge fan of making a large batch of pulled pork or a pot roast and freezing a few servings of it for later for when Matt and I are busy. Well, being the week that the semester started I’m busy putting together lectures and homework, which qualifies this as one of those busy weeks to pull out a tub of pulled pork.
The usual quick meals we make with the pulled pork include slider sandwiches, tex mex salad, and quesadillas, so this time I wanted to mix it up and made a barbequed baked potatoes. I know I saw this on-line somewhere, but I have no idea where and this recipe is really just us throwing together what we had on hand.
It’s a great way to incorporate the pork onto a creamy potato base and served with a modest amount of pulled pork and cooked vegetables or a salad, it can be a somewhat well rounded meal!
If you are taking the time to bake the potatoes, you might as well throw in a few extra, I have another stuffed baked potato to share with you soon!
For 2 servings
- 2-3 russet potatoes washed and dried (# depends on size)
- ½-2/3 cup barbequed pulled pork
- 2-3 tsp extra barbeque sauce of your choice
- 1 oz cheddar cheese
Preheat the oven to 425F. Pierce the potato a few times on all sides and wrap them in tinfoil. Bake the potatoes for 55-65 minutes until fork tender.
When the potatoes are almost done heat up the pork a bit to take the chill off. Slice the potatoes down the length and fluff the potato with a fork. Split the pork between the potatoes and top with cheese. Bake for about 5-7 minutes to warm through and melt the cheese. Top with a bit of extra barbeque sauce if desired.