Why You’ll Love This Recipe
This loaded baked potato is the perfect balance of smoky, creamy, cheesy, and tangy. It’s easy to make, totally customizable, and can turn leftover pulled pork into something extraordinary. The fluffy potato soaks up the rich butter and melty cheese, while the pulled pork adds that deep, barbecue-style flavor. Whether you’re feeding a crowd, meal-prepping for the week, or treating yourself to a comfort classic, this dish delivers big flavor with minimal effort.
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Loaded Baked Potato with Pulled Pork: The Ultimate Comfort Food Feast
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A hearty and indulgent meal featuring fluffy baked potatoes piled high with tender pulled pork, melted cheese, sour cream, and a drizzle of tangy barbecue sauce.
Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 cups pulled pork (pre-cooked or leftover)
- 1/2 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup crispy bacon bits (optional)
- 1 tablespoon butter (for each potato)
Instructions
- Preheat oven to 400°F (200°C).
- Rub each potato with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 50–60 minutes, or until tender when pierced with a fork.
- While potatoes bake, heat the pulled pork in a skillet over medium heat with the barbecue sauce until warmed through.
- Once potatoes are done, slice each open lengthwise and gently fluff the inside with a fork. Add a small pat of butter to each.
- Top each potato with pulled pork, cheddar cheese, sour cream, green onions, and bacon bits if desired.
- Serve hot, with extra barbecue sauce on the side for drizzling.
Notes
- Use sweet potatoes instead of russet for a unique flavor twist.
- To make it lighter, use Greek yogurt instead of sour cream.
- For a smoky flavor, use smoked pulled pork and sharp cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Russet Potatoes
Large, starchy potatoes with fluffy interiors—perfect for baking.
Olive Oil and Salt
Help the skins crisp up beautifully in the oven.
Pulled Pork
Tender, smoky, and flavorful—use leftovers or freshly made pork for the best results.
Barbecue Sauce
Adds tangy sweetness that pairs perfectly with the pork and potato.
Butter
Melts into the warm potato for rich, creamy flavor.
Cheddar Cheese (Shredded)
Gives the perfect gooey melt and sharp contrast to the smoky pork.
Sour Cream
Adds a cool, tangy finish that balances all the richness.
Green Onions or Chives
Provide color and freshness to brighten the dish.
Bacon Crumbles (Optional)
For extra smoky crunch and irresistible flavor.
Salt and Pepper
To season each layer to perfection.
Directions
- Preheat the Oven:
Heat oven to 400°F (200°C). Scrub the potatoes clean, then rub them with olive oil and sprinkle generously with salt. - Bake the Potatoes:
Place the potatoes directly on the oven rack and bake for 50–60 minutes, or until the skins are crispy and the insides are tender. - Warm the Pulled Pork:
While the potatoes bake, reheat the pulled pork in a skillet or saucepan with a splash of barbecue sauce and a little water to keep it moist. - Prepare the Toppings:
Shred the cheese, slice the green onions, and cook bacon if using. Keep everything warm. - Assemble the Loaded Potatoes:
Once baked, slice each potato lengthwise and gently fluff the insides with a fork. Add a pat of butter and season lightly with salt and pepper. - Add the Pulled Pork:
Spoon warm pulled pork into each potato and drizzle with extra barbecue sauce. - Top and Serve:
Add shredded cheese, sour cream, green onions, and bacon crumbles. Serve immediately while everything is warm and melty.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 1 hour 10 minutes total—10 minutes prep time and 1 hour baking time.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes, or in the microwave for a quick meal. The pulled pork can be reheated separately and added fresh to maintain the best texture.
Variations and Customizations
BBQ Ranch Loaded Potato
Swap sour cream for ranch dressing and drizzle with extra barbecue sauce.
Tex-Mex Style
Add black beans, corn, jalapeños, and a sprinkle of cumin for a southwestern twist.
Cheesy Bacon Explosion
Mix the cheese right into the pork before topping for extra gooeyness.
Sweet Heat Version
Use sweet barbecue sauce and top with pickled jalapeños or a dash of hot sauce.
Pulled Chicken Substitute
Replace pork with barbecue chicken for a lighter but equally flavorful option.
Mac & Cheese Topping
Layer creamy mac and cheese over the pulled pork for an indulgent upgrade.
Loaded Sweet Potato
Use a baked sweet potato for a sweet-and-savory twist that pairs beautifully with BBQ.
Slaw-Topped Southern Style
Top with crunchy coleslaw for tangy contrast and texture.
Buffalo-Style Potato
Use buffalo pulled pork and drizzle with blue cheese dressing.
Breakfast Version
Add scrambled eggs and drizzle with hollandaise or spicy aioli for a brunch spin.
FAQs
Can I use leftover pulled pork?
Absolutely—this recipe is a great way to reinvent leftovers into something new.
Can I microwave the potatoes instead of baking?
Yes, microwave on high for 10–12 minutes, turning halfway through. Then crisp in the oven for 10 minutes if desired.
What’s the best cheese to use?
Sharp cheddar gives great flavor, but Monterey Jack or smoked gouda also work wonderfully.
Can I make these ahead?
Yes, bake the potatoes and prep the toppings ahead, then assemble and reheat before serving.
Can I use instant potatoes?
For best texture, whole baked potatoes are ideal, but mashed potatoes can work as a casserole-style variation.
How do I make the pork from scratch?
Cook pork shoulder low and slow with barbecue sauce or in a slow cooker for 6–8 hours until tender.
Can I make it vegetarian?
Yes, replace pulled pork with smoky jackfruit or sautéed mushrooms.
Can I air fry the potatoes?
Yes, air fry at 400°F (200°C) for 35–40 minutes until crispy and tender.
What sides go best with this dish?
A crisp green salad, coleslaw, or roasted veggies pair perfectly.
Can I use sweet BBQ sauce or spicy?
Either works—sweet sauce balances the saltiness, while spicy adds a bold kick.
Conclusion
Loaded Baked Potato with Pulled Pork is the ultimate comfort meal—hearty, flavorful, and endlessly satisfying. The contrast of creamy potato, smoky pork, melty cheese, and tangy sauce is pure perfection. It’s an easy way to transform humble ingredients into a restaurant-worthy dish that feels both indulgent and homemade. Whether it’s a family dinner, weekend cookout, or game-day feast, this recipe guarantees big flavor and even bigger smiles.
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