Leftover Pork Twice Baked Potatoes
Ingredients
- 5 Medium Sized Russet Potatoes Washed
- 3 TBSP Butter
- 1/4 to 1/2 Cup Milk Amount depends on desired consistency.
- 1 Cup Mild Cheddar Cheese Shredded and Divided
- 1/2 TSP Salt
- 1/4 TSP Black Pepper
- 1/2 TSP Garlic Powder
- 1/2 Pound Leftover Cooked Pork Sliced or Shredded
- 1/2 Cup Barbecue Sauce
- Parsley Optional
Instructions
- To cook potatoes, pierce all sides with a fork or knife to allow steam to escape. You can either bake at 400 degrees F for 1 hour, or use a pressure cooker on high pressure for 25 minutes and manual release the pressure.
- Once potatoes are cooked, allow to cool for a bit to be able to handle without burning your hands.
- Once cooled slighltly, slice in half lengthwise.
- With a spoon, scoop out the middle of the potatoes into a bowl. You should have the potato skins left that look like a little bowl. Place the skins on to a baking sheet or in a glass baking dish.
- Mix the inside of the potatoes that you have scooped into a bowl with butter, milk (start with 1/4 cup and add more if needed), salt, pepper, garlic, and half of the shredded cheese. Mix until a smooth consistency, adding more milk if needed.
- Spoon filling back into the potato skins.
- Top each potato with pork.
- Sprinkle cheese and drizzle barbecue sauce over the top.
- Bake at 400 degrees F for 25 minutes, or until heated through.
- Garnish with parsley and serve. Enjoy!
