Save Pulled Pork Stuffed Baked Potatoes deliver everything you could want in a cozy dinner. Hearty russet potatoes bake up fluffy and crisp, then get loaded with juicy shredded pork, tangy barbecue sauce, and a melting blanket of cheddar cheese. This is my kind of comfort food and it never fails to impress at game day gatherings or for a simple family treat.
I discovered the joy of stuffing baked potatoes back in college during a tailgate party, but I did not try it with pulled pork until a summer barbecue. Now whenever I fire up the slow cooker, everyone asks if I am making these.
Ingredients
- Pork shoulder boneless: Choose one with good marbling for juicy shreds
- Smoked paprika: Look for deep red Spanish paprika for smoky warmth
- Garlic and onion powder: These create a rich base flavor in the rub
- Ground cumin: Adds earthiness and balances sweetness in the sauce
- Salt and black pepper: Essential for seasoning and bringing out meat's flavor
- Barbecue sauce: Find one with a good blend of tang and sweetness. Always check gluten free status if needed
- Large russet potatoes: Their size and starchy flesh make the best fluffy insides and crisp skins. Choose potatoes with no green spots or bruises
- Olive oil: Helps the skins crisp up in the oven. Choose extra virgin for extra flavor
- Sea salt: Makes the potato skins irresistible and crunchy
- Shredded cheddar cheese: Sharp cheddar melts beautifully and provides big flavor. Buy a block and shred it fresh for best results
- Sour cream: Choose full fat for the creamiest finish
- Spring onions: Freshly sliced, they add a zippy bite and pretty color
- Fresh coriander or parsley: Optional but brings brightness and freshness on top
Instructions
- Prep the Potatoes:
- Wash and dry the russet potatoes thoroughly. Prick each one a few times with a fork. This keeps them from bursting as they bake. Rub with olive oil and sprinkle on sea salt. Use your hands to make sure every inch is coated. Place the potatoes directly onto your oven rack. This gives you perfectly crisp skins. Bake at 200 degrees Celsius or 400 degrees Fahrenheit for about one hour. The potatoes are ready when a fork slides in easily and the outsides are crackling crisp.
- Season the Pork Shoulder:
- While potatoes bake, combine smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper in a small bowl. Mix until the spices are well blended. Rub the mixture all over the pork shoulder, pressing it in so the whole surface is seasoned.
- Cook the Pork:
- Place the pork into your slow cooker or a Dutch oven. Add just enough water to cover the bottom, about 60 milliliters. Cover and cook on low for six to eight hours in the slow cooker. Or roast in the oven at 160 degrees Celsius or 320 degrees Fahrenheit for about two and a half hours. The pork is done when it falls apart easily with a fork.
- Shred and Sauce:
- Transfer the cooked pork to a clean cutting board. Use two forks to pull the meat apart into bite size shreds. Spoon barbecue sauce over the pork and toss so every piece is coated. You want it juicy but not swimming in sauce.
- Fill and Melt:
- Carefully slice each baked potato lengthwise, but do not cut all the way through. Use a fork to gently fluff up the insides, creating a pocket for the filling. Pile on as much pulled pork as you can, then sprinkle generously with shredded cheddar cheese. Place the stuffed potatoes back in the oven for five minutes or until the cheese turns gooey and melted.
- Top It Off:
- Remove the potatoes from the oven. Spoon a dollop of sour cream onto each one. Scatter over sliced spring onions and finish with chopped fresh herbs if you have them. For extra zing, drizzle more barbecue sauce right before serving.
Save The sharp cheddar is always my secret superstar ingredient. Melting it straight onto the tangy pork takes these potatoes over the top. My kids love swirling their sour cream and barbecue sauce together for a new bite every time.
Storage Tips
Let any leftovers cool fully before storing. Wrap each potato individually in foil or transfer to an airtight container in the fridge. They keep well for up to three days. To reheat, bake wrapped in foil at a low temperature until warmed through for the best texture. Microwave works in a pinch but the skins will not stay crisp.
Ingredient Substitutions
Swap pork shoulder for boneless chicken thighs for a lighter twist. Use smoked turkey legs for a different flavor or chickpeas for a vegetarian version. You can change up the cheese with Monterey Jack, mozzarella, or a bold blue cheese. If you are dairy free, try topping with mashed avocado and a spoonful of salsa.
Serving Suggestions
Serve the stuffed potatoes with crunchy coleslaw or a crisp green salad. They make a great main dish for game night or casual parties. Pair with grilled corn or baked beans for a full barbecue spread.
Cultural and Historical Context
Baked potatoes have deep roots in both British and American comfort cooking. Pulled pork takes inspiration from classic Southern barbecue traditions. Combining the two creates a dish that feels both familiar and a little bit special. This recipe really captures what I love about American cooking: inventive use of leftovers and big bold flavors.
Seasonal Adaptations
Try using sweet potatoes in autumn for a sweeter earthy flavor. In summer, garnish with fresh corn kernels or diced tomatoes. For winter, top with pickled jalapeños or kale chips for extra crunch.
Save Serve extra barbecue sauce on the side for dipping. Roast garlic with the potatoes for extra flavor and stir it in before stuffing. Pulled pork can be cooked a day ahead to make prep faster.
Recipe FAQ
- → What type of potatoes work best?
Russet potatoes offer the best texture, yielding a fluffy inside and a crisp, sturdy skin for stuffing.
- → Can I speed up the pork preparation?
Store-bought pulled pork or pressure-cooking the pork shoulder are excellent options to reduce the cooking time.
- → What cheese alternatives work well?
Pepper jack, Monterey Jack, or smoked gouda add unique flavors and melty texture to the stuffed potatoes.
- → How can I add extra heat?
Sliced jalapeños, chipotle sauce, or spicy barbecue sauce introduce a satisfying kick to the dish.
- → Which sides pair nicely?
Crisp green salad, coleslaw, or roasted veggies complement the hearty flavor and rich texture.
- → Is this suitable for gluten-free diets?
Use gluten-free barbecue sauce and double-check other labels to ensure all ingredients fit the requirements.