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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


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


  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. Shred the sharp cheddar cheese if necessary. Thinly slice the scallions.
  4. Remove the potatoes after 60 minutes. Give them a couple of minutes to cool down.
  5. Reduce the oven heat to 350 degrees Fahrenheit.
  6. 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.
  7. 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.
  8. Once both halves of the potato are filled, sprinkle another 1/2 cup or so of cheddar on top.
  9. 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.
  10. Remove and top with Bacon Jam, sour cream and scallions. Salt and pepper to taste. Serve