BBQ Pulled Pork Volcano Potatoes
These Volcano Potatoes are sure to be the star of the show at your next party. A pulled pork barbeque stuffed baked potato, wrapped in bacon and topped with melted “lava” cheese; it’s a flavor of explosion in every bite!
Serves6
Ingredients
- 4-6 Farmer's Promise Russet potatoes, scrubbed
- 4 tbsp. unsalted butter, melted
- 1 lb. barbecue pulled pork
- 1 c. shredded pepper jack cheese
- Fresh parsley, for garnish
- 24 oz. jar dill pickle spears, for serving
- 12 oz. coleslaw, for serving
- ½ lb. bacon, optional
Instructions
- Heat oven to 400-degrees. Prick potatoes with a fork and wrap in aluminum foil. Place on oven grates and cook until fork-tender, about 20 minutes. Cut about 1/4-inch off the top and bottom of each potato so they stand upright. With a small spoon, scoop out the centers of each potato, keeping sides and bottom about 1/2-inch thick.
- Brush potatoes, inside and out, with melted butter, and wrap with bacon, if desired. Secure with a toothpick. Spoon warm pork into each potato. Top with roughly 1/4 cup pepper jack cheese.
- Place filled potatoes on a parchment-paper-lined baking sheet and bake for an additional 5-10 minutes, or until cheese is melted and bubbly. Remove toothpicks from bacon and garnish with parsley. Serve with pickle spears and coleslaw.
Notes
To make your own pulled pork, place a 1 lb. pork loin in a 5-quart slow cooker with 1 1/2 cup chicken broth. Cover and cook on low for 7 hours until fork-tender. Using a fork, shred pork into bite-sized pieces. Stir in 1 cup barbecue sauce and enjoy!