BBQ Pulled Pork Stuffed Baked Potato

By Sprig Originals ✓ · cooked up in Sprig

A steakhouse-style baked potato is the whole point here: rubbed with oil, rolled in coarse salt and baked directly on the oven rack until the skin crackles and the inside is snowy and light. Split it open, fluff with butter, then bury it under warm pulled pork (or leftover chicken), sharp cheddar and a quick vinegar slaw. It's the best possible use for barbecue leftovers, and it eats like a $14 barbecue-joint plate.

Ingredients

• 4 large russet potatoes (10–12 oz each)
• 1 tbsp neutral oil or bacon fat
• 2 tbsp coarse kosher salt
• 4 tbsp unsalted butter, softened
• Freshly ground black pepper

• 4 cups shredded green cabbage (about 3/4 lb)
• 1 cup shredded carrot
• 3 tbsp apple cider vinegar
• 3 tbsp mayonnaise
• 2 tsp granulated sugar
• 1 tsp yellow mustard
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 2 scallions, thinly sliced

• 1 lb cooked pulled pork or shredded chicken (leftover or store-bought)
• 1/2 cup barbecue sauce, plus more for drizzling
• 1/4 cup water, chicken stock, or beer
• 1 tsp apple cider vinegar
• 1/4 tsp smoked paprika

• 6 oz sharp cheddar, coarsely grated (about 1 1/2 cups)
• 1/2 cup sour cream
• 1/4 cup sliced pickled jalapeños or bread-and-butter pickles

Instructions

1. Heat the oven to 425°F with a rack in the center and a sheet pan on the rack below to catch drips. Scrub the potatoes hard under cold water with a brush and dry them completely with a towel — a wet skin steams instead of crisping.
2. Pierce each potato 6 to 8 times with a fork, all over. Rub each one all over with a thin film of oil (about 3/4 teaspoon per potato), then sprinkle and press on the coarse salt so it clings in visible grains.
3. Set the potatoes directly on the center oven rack, not touching, and bake 60 to 75 minutes. They're done when the skin is dry and papery and a paring knife or skewer slides into the center with zero resistance — internal temperature 205 to 210°F. Undercooked potatoes are gummy, so give them the extra 10 minutes if in doubt.
4. While the potatoes bake, make the slaw: whisk the cider vinegar, mayonnaise, sugar, mustard, celery seed, and 1/2 teaspoon salt in a large bowl. Add the cabbage, carrot, and scallions and toss well. Refrigerate at least 20 minutes, tossing once, so it wilts slightly but stays crunchy.
5. About 15 minutes before the potatoes are ready, combine the pulled pork, 1/2 cup barbecue sauce, water or stock, 1 teaspoon vinegar, and smoked paprika in a skillet over medium-low. Cover and warm 8 to 10 minutes, stirring occasionally, until steaming and glossy — add a splash more liquid if it looks dry. Keep warm.
6. Pull the potatoes from the oven and let them sit 5 minutes. Working with one at a time and using a towel to hold it, slit the top lengthwise about three-quarters of the way through, then squeeze the ends toward each other so the potato yawns open. Steam should billow out.
7. Drop 1 tablespoon butter into each potato and mash it into the exposed flesh with a fork, fluffing the interior up into loose curds. Season with a pinch of salt and plenty of black pepper.
8. Divide the cheddar among the potatoes, pressing it into the hot flesh so it melts. Pile on the warm pulled pork, then a generous handful of slaw. Finish with sour cream, pickled jalapeños or pickles, and a final drizzle of barbecue sauce. Serve immediately, with a knife and fork.

Chef's tips

Nutrition (per serving, estimated)

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