Pulled Pork Baked Potatoes are the ultimate comfort food — hearty, cheesy, and perfect for an easy weeknight dinner or a fun baked potato bar. With tender pulled pork piled high, this family-friendly meal is quick to make and always a crowd-pleaser.
Find more leftover pulled pork recipes here.
If you have cooked from my blog before, then you know that my family absolutely loves pulled pork. We make it a number of different ways and use the leftovers to make even more fabulous meals.
Potatoes and pulled pork are a magical combination. I have already shared my kid approved Loaded Tater Tots (Tachos) and Carnitas Fries, so now I am sharing another delicious pairing: pulled pork baked potatoes!
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Recipe highlights
- Hearty Comfort Food: These baked potatoes are fully loaded with pulled pork and toppings, making them a satisfying meal all on their own.
- Quick and Easy: Bake the potatoes in the oven or microwave, then pile on the pork. Fast to prep, family approved, and totally delicious.
- Perfect for Game Day: Turn dinner into a party with a DIY baked potato bar where everyone customizes their own loaded spud.
- BBQ Twist: A genius way to use up leftover pulled pork, carnitas, or smoked pork butt. Add barbecue sauce or keep it simple and savory.
- Kid-Friendly Fun: Cheesy potatoes topped with tender pork are a hit with kids. Let them add their own toppings for a dinner they’ll actually get excited about!
Ingredients needed
- Russet potato: The best potatoes for baked potatoes are starchy russet potatoes. They vary in sizes, so choose a large one if you want a hearty meal. If you are baking several, make sure they are all similar in size.
- Pulled pork: This is a great way to use up leftover pulled pork. For this recipe, I used leftover crispy pulled pork braised in the oven.
- Shredded cheese: I love pairing sharp cheddar cheese with pulled pork, but you can also use Monterey Jack, Pepper Jack, Colby Jack or your favorite cheese.
- Butter: Baked potatoes are a little on the dry side, so butter is a must!
- Sour cream: This is another must for baked potatoes, in my opinion.
- Green onions: I love the mild bite that green onions give.
- Salt and pepper: Potatoes absorb a lot of seasonings, so be to serve with additional salt and pepper.
- Other additions: Jalapeños, cilantro, avocado, barbecue sauce, bacon, pico de gallo, hot sauce or red onions.
Step-by-step directions
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- Prep the potato. Scrub the potato clean and pierce several times with a fork. If baking in the oven, rub it with olive oil and season the outside liberally with kosher salt.
- Cook the potato. I share detailed instructions on cooking the bake potato in the microwave or the oven.
- Stuff the potato. Cut the potato lengthwise and squeeze open.Add butter, salt and pepper. Top with shredded cheese, pulled pork, sour cream and green onions.
Expert tips and recipe FAQs
For extra zip and flavor, rub your potatoes down with my chili lime seasoning before baking. Serve these up alone or with a side salad or your favorite coleslaw.
If you are serving these up for a large group, then baking them in the oven is the way to go. Some people wrap their potatoes in foil when they bake them, but you do not end up with a crispy skin this way.
Storing/Freezing Instructions
TO STORE: You can store leftovers in an airtight container and refrigerate for up to 4 days. You can reheat in the microwave or toaster oven.
TO FREEZE: You can also freeze leftovers (minus the sour cream). Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.
This recipe uses leftover pulled pork, which makes it a huge time saver. You can also bake the potatoes in advance and reheat them when you are ready to stuff them.
If you like the crispy skin and fluffy interior of a restaurant baked potato, then oiling your potatoes and rubbing it down with kosher salt before baking is the way to go.
You can easily make baked potatoes in the microwave if you don’t have time to oven bake them. Pierce the potatoes with a knife or fork and microwave it for 3 minutes. Keep microwaving it in 2 minute intervals until potato is soft when you squeeze it.
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Pulled Pork Baked Potato
Ingredients
- 1 russet potato
- ½ cup shredded pork
- ¼ cup shredded cheddar
- 2 tablespoon butter
- 2 tablespoon sour cream
- 2 tablespoon green onions sliced
- ½ teaspoon olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Wash the potato and pat dry. Pierce with a fork several times.
- If baking in the oven, coat with olive oil and rub it down with kosher salt.
- To bake in the oven, place on a baking sheet lined with parchment paper and bake at 425ºF until soft when you squeeze it, about 45 minutes. Cooking times vary depending on the size of the potato. My 12-ounce potato took about 45 minutes.
- To cook in the microwave, wrap in a damp paper towel and microwave for 3 minutes. Small potatoes should take about 5-6 minutes total to cook, larger potatoes up to 8-9 minutes. I cook in 2-3 minute intervals then check doneness by squeezing the potato.
- Once cooked, slice the potato down the center lengthwise and push ends together to squeeze open. Season with salt and pepper and mash in butter as it melts.
- Add shredded cheese so it can get melty, then add shredded pork. Top with sour cream and green onions.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
