Fully Loaded BBQ Potatoes With Pulled Pork
This is one Kicked Up Baked Potato! I start with giant baker potatoes and cover them with bacon oil and Killer Hogs Hot Rub on the exterior. They put in the oven at 350°F for about 1 1/2 hours, or until a spear can be inserted without resistance.
When the tops are soft, I slice them off and scoop out the insides (save the tops for cook snacks). Season with my Killer Hogs AP and a generous amount of butter and sour cream. Season with salt, black pepper, and garlic, then add the cheese. Finish with sliced green onion and crumbled bacon, toss together, and re-stuff the potato shells.
Now comes the fun part: put on a big amount of pulled pork. If you have leftover pig butt, this is a fantastic way to use it, or you can do what I did and slow cook it overnight specifically for this dish.
Drizzle the pulled pork with a good dose of Killer Hogs The BBQ Sauce and top with more cheese – That’s right – more cheese!! Place the loaded-up taters back on the pit and cook until the cheese melts; it’ll take about 10 minutes.
Garnish the tops with more crumbled bacon and chopped green onion before diving into the greatest potato you’ve ever had!!
Smoked BBQ Potato with Pulled Pork and Cheese on Traeger Grill
- Cook the bacon until it is crispy, then cut it. Keep the bacon grease aside.
- Preheat the pellet grill to 350°F for indirect grilling.
- Wash the potatoes and wipe them dry with a paper towel.
- Drizzle bacon grease over potatoes and season with Killer Hogs Hot Rub.
- Place the potatoes on the grill and cook until they are soft. (When a skewer easily glides in, they’re done)
- Cut the tops off each potato and dump the insides into a large mixing basin. Combine the butter, sour cream, half of the cheese, Killer Hogs AP Seasoning, bacon, and green onion in a mixing bowl (reserve a little bacon and green onion for garnish).Stir to combine and spoon the mixture back into each hollowed out potato.
- Top with a heaping pile of pulled pork and drizzle with Killer Hogs BBQ Sauce.
- Add the remaining cheese to the top of each potato and return to the pit for 10 minutes or until the cheese melts.
- Serve garnished with the leftover green onion and crumbled bacon.
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