March 26

Pulled Pork Potato Skins

This was an easy peasy recipe that struck me at the last minute on the way home from work. We had left over pulled pork in the freezer from a rendezvous with Spady’s up in Poulsbo several weeks back and I had removed it from the freezer to use at some point in the near future. I figured it was sitting in the fridge for a couple days by this day, I probably should use it. Initially, I just wanted to make it was the leftover barbecue beans and serve it with biscuits or some such.

For whatever reason, being stuck in traffic really helps me think. That day’s thinking led me to potato skins. Yummy baked potato skins. I grabbed a few Russets from Albertson’s on the way up the hill and got to nuking them in the microwave. Like always, I was hungry right then and didn’t want to wait 45 minutes for them to fully cook in the oven. 6 minutes each and voila, scoop-able potatoes!

I was very happy with the outcome of this one, especially with such a success after such a failure that was the curried chicken. It’s simple and delicious and extra easy if you already have some pork and barbecue beans readily available.

Pulled Pork Potato Skins

Ingredients

1/2 pound pulled pork
1/2 pound barbecue beans
extra barbecue sauce (optional)
olive oil
vegetable oil
2 large Russet potatoes
1/2 cup cheddar cheese, shredded

Directions

1) Scrub the outside of each potato thoroughly in warm water. Lightly coat the skin with olive oil and place in large microwaveable bowl or on microwaveable plate. If you possess a smart microwave that knows how long to cook potatoes, hit start and go! If you do not, start off at 3 minutes. Pierce the skin of the potato with a fork in several different places, and let continue to cook for 3-6 minutes. When you can easily cut the potato in half (length wise), it is ready. Be careful handling hot potatoes. You’ll finally understand what that childhood game was all about if you don’t use caution.

2) Heat oven to 350 degrees.

3) Slice potatoes length wise and gently scoop out the insides. Leave about 1/4″ of potato “meat” attached to the flesh. Set aside once done.

4) In a broiler pan (or even a deep cake pan), coat the entire potato in vegetable oil, or similar oil with a high smoke point. Bake the potatoes “meat” side up for approximately 10 minutes. Carefully turn potatoes over, skin side up, for another 10 minutes. The skin should be crisp and the inside should be tender, but stiff. Remove from oven and set out on plates. Fill skins with cheddar cheese. (Cheese can also be used on top)

5) Prepare the beans and pulled pork per preference. Fill each potato skin with beans at the bottom and pork on the top.

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