Bbq Potato Skins Recipe

Bake potatoes

Preheat the oven to 400°F (200°C). Scrub the russet potatoes and pat dry. Prick each potato a few times with a fork. Rub the skins with olive oil, then sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender when pierced with a fork, about 50–60 minutes depending on size.

Cool and halve

Remove potatoes from the oven and let cool until they are easy to handle, about 10–15 minutes. Cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to give structure. Reserve the scooped potato for another use (or mash and mix into the filling if desired).

Crisp the skins

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato shell with the melted butter and a light sprinkle of salt. Place skins cut-side up on a baking sheet and bake 8–12 minutes until the edges are crisp. Flip skins cut-side down and bake another 3–5 minutes to crisp the outside if desired. Remove from oven and reduce oven to 425°F (220°C) for filling step.

Prepare pork filling

While skins crisp, in a medium bowl combine the pulled pork and 1/2 cup of the barbecue sauce. Mix thoroughly so the pork is evenly coated. Taste and add up to the remaining 1/4 cup barbecue sauce if you prefer a saucier filling. If the pork is cold, warm it gently in a saucepan over medium-low heat for 3–4 minutes, stirring occasionally.

Fill and top

Divide the sauced pulled pork evenly among the potato skins, packing a tablespoon or two into each shell. Sprinkle about 1/2 cup of shredded cheddar over the pork on the skins. Return the filled potato skins to the oven (425°F / 220°C) and bake 6–8 minutes, or until the cheese is melted and bubbly and the edges of the skins are very crisp.

Finish

Remove the potato skins from the oven and immediately sprinkle the thinly sliced scallions over the hot cheese so they soften slightly but keep their color and bite. If using bacon bits, sprinkle them on now. Let cool for 2 minutes before serving.

Serve the potato skins with small bowls of sour cream and extra barbecue sauce for dipping. Spoon a small dollop of sour cream on top of each skin if desired just before serving.