Kansas City Style BBQ Pulled Pork Pigskins (Potato Skins)
User Reviews
5
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Prep Time
20 mins
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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)
Description
Kansas City Style BBQ Pulled Pork Pigskins start with baking whole Russet potatoes until tender. After cooling, the potato flesh is scooped out leaving a sturdy 1/4 inch rim to create the skins. These skins are brushed inside and outside with a butter mixture blended with Kansas City spice rub and Worcestershire sauce, adding savory depth and a touch of spice. Once coated, the skins are filled with warmed pulled pork prepared in a BBQ style, then topped with sharp cheddar cheese. Baking at a higher temperature crisps the skins and melts the cheese, resulting in a flavorful, well-textured dish that balances the soft potato interior with smoky pork and tangy cheddar.
This dish serves well as a snack, appetizer, or part of a casual meal, pairing nicely with sour cream and BBQ sauce for extra moisture and flavor. The preparation highlights Kansas City BBQ elements within a familiar potato skin presentation, making it approachable and satisfying.
Ingredients
- 1 tablespoon olive oil
- 12 small baking potato each about 3 1/2" to 5" in lenth, Russet variety
- 8 tablespoons butter
- 2 tablespoon Kansas City spice rub divided
- 2 teaspoon Worcestershire sauce
- 1 recipe pulled pork warmed through, Instant Pot BBQ style
- 4 ounces cheddar cheese shredded, sharp
- sour cream for serving
- BBQ sauce Jim Beam brand, for serving
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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