What's your all time favorite game day snack? These Pulled Pork Potato Skins are one of mine. And is it even a game day eat without being fully loaded?
I don’t know about you, but a certain criteria must be met to make the game day food starting lineup. It needs to pack an explosion of textures and flavors in a single bite. Crunchy, creamy, toothsome mingling with zesty, tangy, and smoky. Ideally, if it can fit in one hand while you have a cocktail in the other, even better.
Pulled Pork Potato Skins, The Ultimate Game Day Appetizer!
These gluten free and dairy free potato skins are the ultimate game day creation. It doesn’t matter if it’s baseball season, Saturday college football, or curling with the ever exciting brooms and outfits, these potato skins are always the right answer. Even if sports aren’t your thing, these warm, melty treats will make you feel like you won the Super Bowl of cooking.
The great thing about these pulled pork potato skins? You can have fun customizing them with all of your favorite flavors and toppings.
If you’re feeling a little spicy, use a barbecue sauce with kick and toss on pickled jalapeño slices for punch. You can pick a sweet and mild barbecue sauce to sass up these spuds if sweet is more your thing. Have as much fun making them as you will devouring them.
These potato skins come together quickly and are equally as delicious with your own leftover pulled pork, or taking help from either the grocery store or your favorite barbecue restaurant. Because these skins are not deep fried, they’re less messy, less work, and you won’t feel guilty going back for seconds.
One of the highlights of these pulled pork potato skins is the double dose of cravable smoky flavors, from the pulled pork itself, and also from Applewood Smoked Bacon Salt from Collected Foods.
That’s right, bacon salt. Opening the package and getting that first aromatic whiff is like opening up the package of bacon. It’s a little sprinkle of magic in each bite.
Let’s break down the game play so we can get straight to game day eating
- 3 Russet potatoes small to medium
- 2 tbsp coconut oil
- ½ tsp Applewood Smoked Bacon Salt
- 2 cups pulled pork
- ½ cup barbecue sauce
- ½ cup Dairy Free cheese
- Toppings: Barbecue sauce, sour cream, fresh chives, jalapenos, etc.
- Preheat the oven to 400 degrees.
- Take a fork and prick holes in the potatoes. Microwave potatoes until soft, 8-10 minutes depending on the size. Once the microwave hits the 6 minute mark begin checking on your potatoes and microwave in one minute intervals. You want them fork tender. Once done, set them aside and allow to cool enough to handle.
- Cut the potatoes in half and scoop out the interior flesh, leaving just enough to make the skins sturdy. A melon baller or grapefruit spoon works great for this. You can save the interior for another recipe, such as my Cheesy Bacon Potato Croquettes.
- Heat a large skillet over medium heat and add the coconut oil. Place the potato skins topside down and allow them to get crispy and golden brown. Once done set them aside to drain on paper towels and season them immediately with the bacon salt.
- In a mixing bowl, combine the pulled pork and barbecue sauce, fully coating each strand.
- Fill each potato skin with the barbecue pork and top with cheese. Bake on a sheet pan until cheese is melted and bubbly, 10-15 minutes.
- Get creative and have fun topping your potato skins.
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