You’ve spent hours over that hot grill getting the temperatures and smoke just right to make that perfect pulled pork. And as phenomenal as it is there’s still some leftovers after the bbq. But we’re not going to let even the tiniest morsel go to waste. We’re going to throw that mouthwatering pork onto twice baked potatoes make the best spuds you’ve ever tasted.
The best part about this recipe is you can use any kind of bbq you have handy. From chicken to brisket, which ever way you decide to go it’s going to be good!
Ingredients:
4 large russet potatoes
3 cups cooked bbq pull pork, shredded bbq chicken or chopped brisket
4 tablespoons butter, room temperature
1/2 cup heavy cream
1/2 teaspoon garlic powder
Fresh black pepper
Kosher salt
Olive oil
Optional toppings:
Sour cream
Shredded cheddar cheese
Pickled jalapeños
Chives or scallions
Bacon bits
Bbq sauce
Directions:
Preheat oven to 400 degrees
Scrub potatoes clean, rinse and pat dry with paper towel. With a fork poke holes all over each potato. Rub them with olive oil and a sprinkle of salt. Place potatoes on a baking sheet. Bake for 1 hour, until very soft. Remove from oven and set potatoes aside to slightly cool.
Using a sharp knife cut off the top 1/4 of potatoes lengthwise. With a spoon scoop out most of the potato flesh leaving enough to keep their shape.
In a bowl mash potato flesh and butter together. Add heavy cream and garlic powder continue mashing until smooth. Season with salt and pepper.
Spoon potato mixture back into skins. Return to oven for 10 minutes. Transfer potatoes to plates. Top with shredded pulled pork or any bbq meat of your choice. Sprinkle with a generous amount of cheddar cheese. Serve with additional toppings of your liking. This parts up to you!
