These pulled pork potato skins are loaded with tender pulled pork, BBQ sauce, and sour cream. A perfect appetizer for a super bowl party, family gathering, game night, or just because! Gluten Free.
We have a love-love relationship with these crispy, homemade potato skins. First, crispy potato skins - yes please. Then tender pulled pork - we're in. Like we said, love-love!
Jump to:
Ingredients
- Potatoes. We like using russet potatoes in this potato skins recipe. The skins get nice and crispy while the inside stays soft. Yukon gold, red, or sweet potatoes would also work for this recipe.
- Pulled pork. Use what you love. For an easy recipe try the BBQ pulled pork in this recipe. It is simple and delicious.
- Staples. Butter, oil, salt, green onions, and sour cream.
Basic Steps for How To Make Potato Skins
- Rub olive oil and salt on the outside of each potato. Potatoes should be washed and dried. We like to just use our hands to rub the oil into the skin of each potato and then sprinkle the coarse salt on top.
- Place potatoes on a baking sheet and bake until soft. Let cool enough to handle them. Cooling usually takes about 15 minutes.
- Cut each potato in half and scoop out all but ¼ inch of the inside of each potato to form the baked potato skins. Use a spoon to scoop out the soft inside potato.
- Brush the inside of each half with melted butter. This helps give the inside a crispiness when we place them back in the oven.
- Cut each half into quarters and bake until crispy in a hot oven. We want a hot oven to crisp it quickly.
- Top with warm pulled pork, BBQ sauce, sour cream, and green onions.
- Enjoy!
We made these baked potato skins into a bite (or two) sized serving because we love small bites, plus it makes them easier to eat! For a bigger potato skin, cut the scooped out potato skin into halves instead of quarters or don't cut it at all.
How to tell when a baked potato is done?
Once a potato is fully baked it will be soft if pressure is applied to the sides. Once they seem soft, we pierce ours with a toothpick or cake tester to make sure they are baked all the way through. It should go in easily and pass through the middle of the potato.
When crisping up the potato skins, keep an eye on them. You want them to crisp up but not burn. Make sure to scoop the potatoes leaving about ¼ inch potato inside the skin. If you go all the way to the skin (which we always seem to do in a few spots) there will be some darker, crispier parts in the skin. STILL GOOD but it they are easier to burn.
Why do we crisp our potato skins before adding the pork? We like a crispy skin all around. If we add the pork before crisping, only the potato showing will get crispy while the pork can dry out.
Our Favorite Riffs
It is so easy to make these potato skins your own. Use shredded chicken instead of pork. Add some gouda, provolone, jack, or shredded cheddar cheese to the skins the last few minutes of crisping them. Spice it up with some diced jalapeños in the sour cream or some hot sauce.
We used russet potatoes for these easy potato skins but a yukon gold potato or red potato also works. If the potatoes are small use more of them and cut them into the desired size before crisping the scooped skins in the oven.
These were made in the oven but they work just as good in an air fryer. Keep an eye on the time as the potatoes may not take as long to bake initially and they may crisp up faster than in the oven.
Time Saver Tips
This recipe is great for using up leftover baked potatoes and pulled pork. To use leftover potatoes, just cut them in half, scoop out the inside and proceed with the recipe as directed. It may take a few extra minutes to crisp them up if they are starting out cold.
Use a favorite pulled pork recipe or try this one from our friends over at Life As A Strawberry from their BBQ Pulled Pork White Cheddar Mac & Cheese recipe, which is amazing! When serving pulled pork for dinner, just save a cup for this potato skin recipe. Save in the fridge, or freezer, until ready to make your potato skins appetizers.
Make Ahead Tips
These stuffed potato skins are great to make ahead of time. Bake, scoop, and crisp the potatoes. Fill with the pulled pork, cover, and refrigerate until ready to serve. Remove from the fridge and place in a 400 degrees Fahrenheit oven until warm. 5-10 minutes. Remove from the oven, top with BBQ sauce, sour cream, and green onions and serve.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
We don't recommend saving potato skins that have the sour cream on top since there is no way good to reheat them. If the potato skins don't have the sour cream yet, and you are within the FDA recommendations, these baked potato skins will last in the fridge up to 3 days.
Other Favorite Appetizer Recipes
Some Common Potato Skins FAQ's
We love using a russet potato for baked potatoes and potato skins. When baked the skin of a russet gets nice and crisp while the inside potato is soft - which makes it easy to scoop the potato out. A yukon gold or even sweet potato will also work.
Yes. The potato skins can be frozen before or after crisping. Make sure they are completely cooled before placing in an airtight container and freezing. Thaw the skins first or place them directly into the oven until crispy and golden brown. Freeze the pulled pork separately, thaw, and heat before assembling the potato skins.
📖 Recipe
Pulled Pork Potato Skin Bites
- Total Time: 1 hour 20 minutes
- Yield: 24 pieces 1x
Description
These homemade pulled pork potato skins are loaded with tender pulled pork, BBQ sauce, and sour cream. A perfect bite for a super bowl party, family gathering, weekend game night, or just because!
Ingredients
- 3 large russet potatoes, washed and dried
- 1-2 teaspoons olive oil
- ½ teaspoon coarse ground salt
- 1 Tablespoon butter, melted
- 1 cup pulled pork
- BBQ sauce (for garnish)
- ¼ cup sour cream (for garnish)
- Green onions, chopped (for garnish)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Using a fork, pierce two sides of each potato and place them on a baking sheet.
- Rub olive oil on the potatoes until well coated and sprinkle with coarse ground salt.
- Place potatoes in a 400 degrees Fahrenheit oven and bake until soft, about 40-45 minutes.
- Once baked through, remove from the oven and let cool until they can be handled, about 15-20 minutes.
- Increase temperature of the oven to 450 degrees Fahrenheit.
- Cut each potato in half lengthwise. Scoop out the inside of the baked potato leaving about ¼ inch around all sides. Set aside the potato you scooped out for later use.
- Brush melted butter on inside of the potato skin. Cut each half into quarters so you now have 24 pieces.
- Place the potato skins into the 450 degrees Fahrenheit oven until they start to brown and crisp, about 12-18 minutes.
- While the skins are crisping up, warm the pulled pork.
- Remove potato skins from oven once crispy and starting to brown.
- Divide warm pulled pork evenly between all potato skin pieces.
- Top each potato skin with a drizzle of BBQ sauce, a dollop of sour cream, and a sprinkle of green onions.
- Serve.
Notes
Crisping skins. Keep an eye on the potato skins when you put them back in the oven. You want them to crisp up but not burn.
Using leftovers. This is a great recipe for leftover baked potatoes and pulled pork. Save the scooped out inside of the potatoes for potato pancakes or make them into mashed potatoes while they are still hot.
Size of skins. For larger potato skins, cut the potato skin halves in half instead of quarters. If using small potatoes, leave the halves uncut or cut in half.
These work great in an air fryer. Place potato skin pieces on the air fryer rack (per your air fryer directions) and bake until crispy. It may not take as long as crisping in the oven so keep your eye on them.
- Prep Time: 10 minutes
- Inactive Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 66
- Sugar: 2.2 g
- Sodium: 127.4 mg
- Fat: 1.5 g
- Carbohydrates: 10.8 g
- Protein: 2.5 g
- Cholesterol: 5.7 mg
Comments
No Comments