Probie’s Pork Potatoes –

Twice baked potatoes are a really good side dish but what if you could up the ante to a full bore entree?  Well here is a rather easy dish that will leave you filled.  It consist of not one but two pork products, and why stop at one serving of cheese when you can have two.  Try this recipe, it is a little different but it works well.

Ingredients:

Hey why didn’t you put exact measurements for this recipe.  Easy, there is a boat load of customization for this recipe.  I will put the numbers I used for each serving but please feel free to adjust the entire recipe to taste.

Russet Potatoes
Premade pulled pork or home made if available
Thick Cut Maple Bacon
Shredded Sharp Cheddar Cheese
Buttermilk
Sour Cream
Scallions
Olive Oil
Salt
Pepper
Unsalted Butter (Rich good quality)

Method:

Preheat the oven to 400 degrees Fahrenheit

Wash the potatoes then stab them randomly a few times all over.  Quickly dry them off and slather the entire potato in olive oil.  Place the potatoes on a baking sheet and bake for sixty minutes.  Note:  Do not wrap the potatoes in foil.  They will cook just fine but the skins would be too soft to make twice bake potatoes.

While the potatoes are baking, fry up the thick cut maple bacon.  You want it meaty as opposed to dry and crispy.  I used three slices for 4 potatoes.  When done drain the pieces on paper towels then thinly slice in to bits about 1/8th thick.

Shred the sharp cheddar cheese if necessary.  Thinly slice the scallions.

Remove the potatoes after 60 minutes.  Give them a couple of minutes to cool down, otherwise you’re going to be playing hot potato….  Reduce the oven heat to 350 degrees Fahrenheit.

Get a small bowl, slice a potato in half lengthwise.  Scoop out the baked innards, get it as close to the skin without tearing it.

I tend to put 1/3 cup of shredded pulled pork, obviously shred it if not done so already.  Then add 1/3 of a cup of sharp cheddar cheese, 1 teaspoon of rich butter, and a tablespoon of buttermilk. Mix with a fork for a bit then add another tablespoon of buttermilk, and mix till it reaches a consistency that will easily scoop out and plop in to the mold which is the potato skin.  Once both halves of the potato are filled, sprinkle another 1/2 cup or so of cheddar on top.

Place potatoes back in the oven for another 15 minutes, make sure the cheese is melted preferably with a light golden brown crust on top.

Remove and top with bacon slices,  a dollop of sour cream and scallions. Salt and pepper to taste. Serve and enjoy Probie’s Pork Potatoes.

Note:  If you are making a boat load of potatoes, feel free to batch all the ingredients at once but for small servings, under four potatoes I do one at a time.

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Probie's Pork Potatoes

Probie's Pork Potatoes - a twice baked potato with pulled pork, sharp cheddar cheese, maple bacon, a rich butter, sour cream and scallions.

Course Main

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 4

Author Ken

Ingredients

• Russet Potatoes
• Premade pulled pork or home made if available
• Thick Cut Maple Bacon
• Shredded Sharp Cheddar Cheese
• Buttermilk
• Sour Cream
• Scallions
• Olive Oil
• Salt
• Pepper
• Unsalted Butter Rich good quality

Instructions

1. Preheat the oven to 400 degrees Fahrenheit
2. Wash the potatoes then stab them randomly a few times all over. Quickly dry them off and slather the entire potato in olive oil. Place the potatoes on a baking sheet and bake for sixty minutes.
3. While the potatoes are baking, fry up the thick cut maple bacon. When done drain the pieces on paper towels then thinly slice in to bits about 1/8th thick.
4. Shred the sharp cheddar cheese if necessary. Thinly slice the scallions.
5. Remove the potatoes after 60 minutes. Give them a couple of minutes to cool down.
6. Reduce the oven heat to 350 degrees Fahrenheit.
7. Get a small bowl, slice a potato in half lengthwise. Scoop out the baked innards, get it as close to the skin without tearing it.
8. Place 1/3 cup of shredded pulled pork. Then add 1/3 of a cup of sharp cheddar cheese, 1 teaspoon of rich butter, and a tablespoon of buttermilk. Mix with a fork for a bit then add another tablespoon of buttermilk, and mix till it reaches a consistency that will easily scoop out and plop in to the mold which is the potato skin.
9. Once both halves of the potato are filled, sprinkle another 1/2 cup or so of cheddar on top.
10. Place potatoes back in the oven for another 15 minutes, make sure the cheese is melted preferably with a light golden brown crust on top.
11. Remove and top with bacon slices, sour cream and scallions. Salt and pepper to taste. Serve

Recipe is adapted from J. Shilling’s Pulled Pork Potatoes.