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Spicy BBQ Pulled Pork Potato Skins with Cheddar Ranch Drizzle
Indulge in spicy BBQ pulled pork potato skins with cheddar ranch drizzle - a comfort food explosion of flavor!
Get ready for a flavor-packed indulgence that will have everyone clamoring for more: Spicy BBQ Pulled Pork Potato Skins with Cheddar Ranch Drizzle. This dish combines the tender, smoky goodness of pulled pork with the crispy, savory delight of potato skins. It's a quick and easy dinner that's perfect for satisfying your cravings on a busy weeknight.
These loaded potato skins are a symphony of textures and flavors, featuring crispy baked potato shells, succulent pulled pork coated in a spicy BBQ sauce, and a rich cheddar ranch drizzle that ties everything together. They're not just a treat for the taste buds, but a feast for the eyes as well, making them an ideal centerpiece for any gathering or cozy night in.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
680 kcal
per serving
Cuisine
Mexican
Indulge in spicy BBQ pulled pork potato skins with cheddar ranch drizzle - a comfort food explosion of flavor!
Ingredients
- • medium russet potatoes: 4
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • cooked pulled pork: 2 cups
- • spicy BBQ sauce: 1 cup
- • shredded sharp cheddar cheese: 1 cup
- • ranch dressing: 1/2 cup
- • chopped green onions: 1/4 cup
- • diced jalapeños (optional): 1/4 cup
- • sour cream: 1/4 cup
- • butter: 2 tablespoons
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
- 3 Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45 minutes or until tender. Let cool slightly.
- 4 While the potatoes are baking, combine the pulled pork with the spicy BBQ sauce in a saucepan over medium heat. Stir occasionally until heated through and well-coated.
- 5 Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh, leaving about 1/4-inch of potato on the skin. Reserve the scooped-out potato for another use.
- 6 Melt butter and brush the potato skins with it. Place them cut side up on the prepared baking sheet and bake for 10 minutes until crispy.
- 7 Fill each potato skin with a generous amount of the BBQ pulled pork mixture. Top with shredded cheddar cheese and return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
- 8 Drizzle the potato skins with ranch dressing, then garnish with chopped green onions and diced jalapeños for an extra kick. Serve warm with a dollop of sour cream.
Serving Suggestions
- • These indulgent potato skins are perfect for serving as a main course, accompanied by a crisp green salad or a tangy coleslaw to balance out the richness. For a complete meal, consider adding a side of corn on the cob brushed with lime butter, which complements the smoky flavors beautifully. Pair these loaded potato skins with a refreshing beverage like a cold beer or a sparkling lemonade to enhance the spicy BBQ notes. Alternatively, a fruity red wine with a hint of sweetness, such as a Zinfandel, will also work wonders with this dish.
Storage Tips
To store leftovers, allow the potato skins to cool completely before placing them in an airtight container. Keep them in the refrigerator for up to 3 days. To reheat, place the potato skins on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes or until heated through. Avoid using the microwave, as it may cause them to become soggy.
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