I absolutely love being able to use my crockpot. One of my favorite things to make is Pulled Pork Sandwiches. The issue I run into is that I always end up with tons of leftovers and I honestly cannot eat pulled pork sandwiches day after day. Have no fear though, I found a solution! Pulled Pork Baked Potatoes! These were out of this world!
My trick for baked potatoes is to wash the outside of the potatoes and then prick each potato with a fork so that the heat can get inside the potato faster. I cover the potato with extra virgin olive oil and then rub on a garlic salt and pepper mixture on the outside. My mom always said that the skin of the potato is the healthiest part and this seasoning gives the skin the taste of curly fries from my favorite diner. Bake the potatoes directly on the oven rack at 425 F for an hour. Cut the potatoes in half and hollow out each half of the potatoes. Place the hollowed out portion of the potatoes into a bowl and add one tablespoon of butter and a tablespoon of milk. Beat the potatoes and add a tablespoon of salt. My husband thinks that nothing is ever salty enough so I always end up adding a bit more and checking the taste to make sure it is to his liking. I then added in about three tablespoons of leftover pulled pork and mixed it into the potato mixture. Place the mixture back into the hollowed out potato skins and back at 425 F for another 15-20 minutes. You want the potatoes to have a golden brown exterior. Add cheddar cheese to the top of the potatoes and stick them back into the oven for another 3-5 minutes. These potatoes are a meal by themselves. You won’t be disappointed by the seasoned exterior of the skin with the creamy potato pork filling topped with cheese.
- Baking potatoes
- garlic salt
- extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon milk
- 1 tablespoon salt
- cheddar cheese for topping
- Clean each potato and prick each with a fork. Rub extra virgin olive oil and mixture of pepper and garlic salt onto each potato. Place each potato onto the oven rack and bake at 425 F for one hour.
- Hollow out each potato and set aside into a bowl. Add butter, milk and salt and beat the mixture together. Check the taste to be to your flavor and creaminess. Adding more milk will make the potato mixture creamier if necessary. Mix in leftover pulled pork into the mixture and place back into each potato.
- Bake the potatoes with the pulled pork filling for another 15-20 minutes at 425 F on a baking sheet. Top each potato with cheddar cheese and place back into the oven for another 3-5 minutes or until the cheese is melted.