The Super Bowl is just around the corner. The teams are decided, the excitement is in the air, but do you know what you’re serving up? Pulled Pork Potato Skins are the ultimate game day classic served up in ooey, gooey, cheesy decadence.
Potatoes are the ultimate comfort food. Whether they’re playing sidekick to Sunday dinner such as Gluten and Dairy Free Twice Baked Potato Casserole or these gameday spuds, they’re always the right answer. The best part of this recipe, you can even use leftovers!
These piled high Dairy Free Loaded Pulled Pork Potato Skins are a tongue twister that will have your taste buds dancing. Whether you have leftover smoked pork or made barbecue pork in the slow cooker, this is a great way to use up that leftover tender and juicy meat.
- Potatoes – Idaho or russet potatoes are perfect for this recipe. Pick potatoes that are around the same time so they cook evenly.
- Vegetable Oil – This is for frying the potatoes. Any neutral oil with a high smoke point will work.
- Dairy Free Cheddar – Tangy, rich, and a pop of bold flavor, this pairs well with the pork.
- Bacon – Echoes the rich flavor of the pork while adding a smoky, salty note.
- Pulled Pork – You can use leftover smoked pork, pulled pork you cooked in the crockpot, or even store bought pulled pork. It’s also a great way to use up any leftovers you might have from your favorite barbecue restaurant!
- Barbecue Sauce – This is a great way to customize these to your favorite flavors. If you like sweet, go with a sweet barbecue sauce. Like it spicy? Spicy works too. Go with what you love.
- Toppings – Have fun with the toppings! Dairy Free sour cream, green onions, and jalapenos are all great options.
How to Make Pulled Pork Potato Skins
When it comes to game day eats there’s nothing like having a dish that can be prepared ahead of time. These loaded potato skins can be prepared ahead of time and then baked just before serving to get that perfect molten and melty cheese.
Time needed: 45 minutes
These loaded spuds will have you scoring a total touchdown. Crispy potato skins combined with tender barbecue pork will have everyone going back for seconds.
Preheat your oven to 400 degrees. use a fork or knife to poke holes in your potatoes.
Cook your potatoes in the microwave until they are tender, about five minutes. Let cool enough to handle.
Slice your potatoes in half and scoop out the flesh, leaving a little border.
Heat 1/2″ to 3/4″ of oil in a frying pan. Add the potatoes, flesh side down, careful not to crowd. Let them fry until the flesh is golden brown. Place on a paper towel lined plate and allow them to drain.
Place the potato skins into a baking dish. Sprinkle a little bacon into the bottom of each one. Mix together the pulled pork and barbecue sauce. Add the pork to the potatoes and top with shredded cheese.
Bake the stuffed potato skins in a 400 degree oven for 10-15 minutes or until the cheese is melted and the pork is warm. Enjoy!
Once you have down the method of creating your potato skins, what you stuff them with is limitless. Pulled barbecue chicken would be delicious in these as well as leftover brisket. Want to make these vegetarian? Try adding vegetarian chili and make these chili stuffed potato skins.
This recipe is completely Dairy Free and uses Dairy Free cheddar cheese and sour cream. However, you can make these Loaded Pulled Pork Potato Skins with whatever your favorite cheese is, including lactose free or regular dairy cheese.
Storage for Loaded Pulled Pork Potato Skins
Both the pork and the baked potatoes for these loaded potato skins can be made ahead of time. The potatoes can be baked, halved, and scooped and kept in an airtight container for up to three days. The pulled pork can be stored in an airtight container in the refrigerator for up to five days, or even frozen and then allowed to defrost overnight.
You can also assemble these potato skins ahead of time. Stuff them earlier in the day and keep them refrigerated until ready to bake. The bake time will be slightly longer if you’re baking them from cold.
Top Tips for Loaded Pulled Pork Potato Skins
Picking potatoes that are similar sizes will allow them to cook evenly during the initial baking as well as the frying, and final trip to the oven. Since these potatoes get briefly fried and then baked to melt the cheese and warm the pork, skip the long baking in the oven and use the microwave to make these quick and easy!
Pulled Pork Potato Skins
- 1 Skillet
- 1 Baking Dish
- 6 Idaho potatoes, medium
- 1 1/2 cups vegetable oil
- 1 cup cheddar cheese
- 8 strips bacon, cooked and chopped
- 2 cups pulled pork
- 1/2 cup barbecue sauce
- optional toppings: sour cream, chives, green onions
- Preheat oven to 400 degrees.
- Poke holes in the potatoes with a fork.
- Microwave until tender, approximately five minutes. Allow to cool enough to handle.
- Cut the potatoes in half. Scoop out the filling, leaving a little border to not break through the skin.
- Heat the oil in a large skillet over medium heat.
- Place the potatoes in the hot oil, flesh side down. Allow them to cook until golden and crispy.
- Place on a paper towel lined plate to drain.
- Add the pork and barbecue sauce to a bowl and mix to combine.
- Place the potato skins in a baking dish. Add bacon into each potato skin.
- Top with the shredded barbecue pork. Top with shredded cheese.
- Bake for 10-15 minutes or until the cheese is melted.
- Top with your favorite toppings.