Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

These baked potato skins are packed with the delicious flavor of Kansas barbecue. Crispy baked skins, layered with melty cheese, are topped with pulled pork, barbecue sauce, and garnished with green onions. You can prepare all the ingredients ahead of time and use up leftover pulled pork. Add the filling to the skins just before serving.

Ingredients:

• 4 large Russet Burbank potatoes
• Toppings: pulled pork, barbecue sauce and sliced ​​green onions on a cheese rind

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, pork, cheddar cheese

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Preparation:

Step 1
• How to Make Classic Potato Skins:
  
  Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into 4 pieces lengthwise and scoop out the flesh, leaving 0.5 cm (1/4 inch) thick skins. Brush both sides of the skins with melted butter and season with salt and pepper.
Step 2
• Bake skin-side up at 450°F (230°C) until crispy, about 15 minutes. Add your favorite toppings: pulled pork, barbecue sauce, and chopped green onions. For cheese rinds, flip the baked rinds, sprinkle with 1 cup of grated cheddar, and bake for another 5 minutes.

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