Fully Loaded Pulled Pork Potatoes

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Ingredients Method Notes

Ingredients
  

  • 4 Large Russet Potatoes
  • 8 slices Bacon – thinly sliced
  • 8 oz Sour Cream
  • 1 cups Shredded Cheddar Cheese
  • 1 cups Shredded Monterey Jack Cheese
  • 1/2 stick Butter
  • 1 bunch Green Onions thinly sliced Mostly white part
  • 8 oz Pulled Pork
  • 2 Tablespoons Spicy Hot Rub (e.g. Killer Hogs Hot Rub)
  • 2 teaspoons AP Seasoning This is just salt, pepper and garlic - to taste
  • 1/4 cup BBQ Sauce

Method
 

  1. Cook bacon until crispy and chop.
  2. Prepare pellet grill for indirect cooking at 350°F.
  3. Wash potatoes and pat dry with paper towel.
  4. Place potatoes on grill and cook until tender. (when a skewer slides in easily they’re done)
  5. Slice the tops off each potato and scoop out the insides into a large bowl. Add butter, sour cream, half the cheese, AP Seasoning, bacon, and green onion (reserve a little bacon and green onion for garnish).
  6. Stir to combine and spoon the mixture back into each hollowed out potato.
  7. Top with a heaping pile of pulled pork and drizzle with BBQ Sauce.
  8. Add the remaining cheese to the top of each potato and return to the pit for 10 minutes or until the cheese melts.
  9. Garnish with remaining green onion and crumbled bacon and serve.

Notes

Alternative:
One day I made Pulled Pork Jalapeno Poppers, and I had quite a few left over.  I decided to incorporate these into the potatoes.  I sliced up four of them very thinly, and then reduced a few of the other ingredients, like the bacon and sour cream.  They were absolutely delicious.