Cheesy Pulled Pork Stuffed Potatoes
Stuffed baked potatoes are the ultimate comfort food, and when you load them with tender pulled pork and gooey melted cheese, they become a hearty, irresistible meal. These cheesy pulled pork stuffed potatoes are perfect for dinner, game day gatherings, or as a creative way to use up leftover pulled pork.
Ingredients
4 large russet potatoes
2 cups cooked pulled pork (store-bought or homemade)
1 cup barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 tablespoons butter
Salt and black pepper, to taste
Fresh parsley or green onions, for garnish
Instructions
Step 1: Bake the Potatoes
Preheat oven to 400°F (200°C). Scrub potatoes clean and pierce with a fork. Place on a baking sheet and bake for 50–60 minutes, until tender.
Step 2: Prepare the Pork
In a skillet, warm pulled pork with barbecue sauce over medium heat. Stir until hot and well coated.
Step 3: Assemble
Once potatoes are baked, carefully cut a slit across the top of each one. Gently press sides to open. Fluff the inside with a fork and add a small pat of butter, seasoning with salt and pepper. Fill each potato with barbecue pulled pork, then top generously with mozzarella and cheddar.
Step 4: Melt the Cheese
Place stuffed potatoes back in the oven for 5–10 minutes until cheese is melted and bubbly.
Step 5: Garnish and Serve
Sprinkle with parsley or green onions. Serve hot with extra barbecue sauce on the side.
Why You’ll Love This Recipe
Perfect use for leftover pulled pork
Cheesy, smoky, and filling all in one bite
Customizable with your favorite toppings
Comfort food that doubles as a main course
Variations
Spicy Kick: Add jalapeños or hot sauce to the pulled pork
Tex-Mex Twist: Swap barbecue sauce for salsa and top with sour cream
Loaded Style: Add crispy bacon, sour cream, and green onions
Vegetarian Option: Replace pulled pork with sautéed mushrooms and peppers
Storage and Reheating
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Wrap stuffed potatoes individually and freeze up to 1 month
Reheating: Bake at 350°F until hot, or microwave for quick reheating
Nutritional Information (Per Serving, 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 24g |
| Saturated Fat | 12g |
| Cholesterol | 95mg |
| Sodium | 980mg |
| Carbohydrates | 45g |
| Fiber | 4g |
| Sugars | 9g |
| Protein | 32g |
| Calcium | 280mg |
| Iron | 3.5mg |
Approximate values depending on ingredients used.
Pro Tips
Use large russet potatoes for best stuffing results
Let potatoes cool slightly before cutting to avoid tearing the skin
Mix cheeses for a richer flavor and better melt
Pair with a side salad to balance the richness
FAQs
Can I use sweet potatoes instead?
Yes, sweet potatoes pair beautifully with pulled pork for a slightly sweeter version.
Can I make these ahead of time?
Yes, bake potatoes and prepare pork ahead, then assemble and reheat when ready to serve.
What’s the best cheese to use?
Mozzarella gives stretch while cheddar adds sharpness, but you can also use gouda, provolone, or pepper jack.
