Kansas City Style BBQ Pulled Pork Pigskins (Potato Skins)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Additional Time
15 mins
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Total Time
1 hr 55 mins
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Servings
12
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Calories
404 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
American
Kansas City Style BBQ Pulled Pork Pigskins (Potato Skins)
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The ultimate Game Day fare, these crispy potato skins are filled with savory pulled pork, melty cheese and BBQ sauce. Use my Kansas City Rub and Jim Beam BBQ sauce for awesome Kansas City flavor, or used good quality store bought sauce to save time.
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Ingredients
- 1 tablespoon olive oil
- 12 small Russet baking potatoes each about 3 1/2" to 5" in lenth
- 8 tablespoons butter
- 2 tablespoon Kansas City Spice Rub divided
- 2 teaspoon Worcestershire sauce
- 1 recipe Instant Pot BBQ Pulled Pork warmed through
- 4 ounces sharp cheddar cheese shredded
- sour cream for serving
- Jim Beam BBQ Sauce for serving
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Instructions
- Preheat the oven to 400°.
- Scrub the potatoes and pat dry with a paper towel. Use a very sharp knife to poke several venting holes into the potatoes.
- Pour a little olive oil (about 1/2 teaspoon at a time) into your hands and rub the potatoes so they are well coated in olive oil.
- Transfer the potatoes to a rimmed baking sheet and bake for one hour or until the potatoes are tender.
- Let the potatoes cool for 15 minutes until they're cool enough to handle. Use a very sharp knife to slice the potatoes in half, lengthwise.
- Turn the oven up to 425°.
- Use a small spoon to scoop the flesh from the potatoes, leaving about 1/4" rim of potato flesh in each skin. Set aside.
- Add the butter and 1 tablespoon of the Kansas City Spice Rub to a small bowl. Cover with plastic wrap and microwave in 20 to 30 second bursts until the butter is melted. Add the worcestershire sauce and stir to combine.
- Brush each of the skins with the butter mixture on the inside and outside. Transfer the potato skins to a rimmed baking sheet, cut side down and bake for 15 minutes.
- Flip the potato skins and sprinkle them with the remaining Kansas City Dry Rub mixture. Bake for an additional 5 minutes.
- Fill the potato skins with 1/4 to 1/3 cup of the Instant pot Pulled pork. Top with grated cheddar cheese and bake for 5-8 minutes until warm and bubbly.
- Serve with sour cream, extra BBQ Sauce and chopped parlsey -- you know for a little color and green...
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
47g
(16%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
614mg
(26%)
Potassium
745mg
(21%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
514IU
(10%)
Vitamin C
12mg
(13%)
Calcium
158mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 614mg | 26% |
| Potassium | 745mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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