Pulled Pork Baked Potatoes

A pulled pork baked potato topped with shredded meat, jalapenos, chives, barbecue sauce, and sour cream is served on a white plate. A bowl with a similar dish is visible in the background.

Take your leftovers to a new level with these Pulled Pork Baked Potatoes! Piping hot, leftover pulled pork is layered on top of a buttered, cheesy potato and covered in BBQ sauce, sour cream, jalapenos, and chives. Leftover night doesn’t have to be a drag.

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Prep Time: 10

Cook Time: 55

Total Time: 1 5

Course: Lunch, Main Course

Cuisine: American

Keyword: pulled pork potatoes

Servings: people

Calories: 563kcal

Ingredients

2 sweet potatoes medium
½ cup pulled pork
½ cup Colby & Monterey Jack shredded cheese
4 tablespoons unsalted butter
BBQ sauce
Sour cream
Pickled Jalapenos
1 tablespoon chopped chives
Salt & pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 450°F (230°C).
Wash and dry the potatoes and use a fork to poke holes all around the potatoes.
Place the potatoes on a rack that sits over a baking sheet. Baste them with melted butter and sprinkle with salt and pepper.
4 tablespoons unsalted butter, Salt & pepper, 2 sweet potatoes
Bake for about 30 minutes and baste the potatoes with more melted butter. Bake for another 25 minutes or until fork tender.
Split the potatoes and lightly fluff the inside of each potato with a fork.
Immediately place more melted butter on the inside of the potatoes and sprinkle with a bit more salt and pepper.
Sprinkle each potato with half the shredded cheese.
½ cup Colby & Monterey Jack shredded cheese
Place half of the pulled pork on each potato. Drizzle with your favorite BBQ sauce.
½ cup pulled pork, BBQ sauce
Add the jalapenos on top and drizzle sour cream over the top of them.
Pickled Jalapenos, Sour cream
Garnish with a bit of chopped chives and enjoy!
1 tablespoon chopped chives

Notes

- Potatoes:Sweet potatoes are the best option for this recipe. Russet potatoes also have a great texture and go well with pulled pork.

- Pulled Pork: I love making this recipe with leftover slow cooker pulled pork. It has the best flavor and texture! If you don't have any on hand, a pre-made option from the grocery store can work in a pinch.

- Cheese: A mix of Colby and Monterey Jack cheese provides a nice melt and mild flavor, but don't be afraid to experiment with sharp cheddar cheese or smoked gouda for a different taste.

- Season Generously: Potatoes can handle quite a bit of seasoning, so don't be shy with the salt and pepper, both before and after baking.

- Add Extra Heat: If you like things spicy, more jalapeños or even a sprinkle of chili flakes can add a nice kick to the dish.

- Make Ahead: You can bake the potatoes ahead of time and store them in the refrigerator. When you're ready to serve, add the pulled pork and other toppings, then reheat everything in the oven.

Storage and Reheating Instructions

- Cool and Airtight: Let the potatoes cool completely and place them in an airtight container.

- Refrigerate: Store the container in the refrigerator. Properly stored, your leftovers will be good for up to three days.

- Reheating: When you’re ready to enjoy again, reheat them in the oven or microwave until they are warm all the way through. The oven is preferred to help maintain the texture.

Nutrition