Slow-Cooked Pork Potato Skins Recipe
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- 6 medium-sized russet potatoes, scrubbed and dried
- 2 Cups slow-cooked pork
- 1/2 Cup heavy whipping cream
- 2 Tablespoons melted butter
- Salt, to taste
- Black pepper, to taste
- 2 Cups slow-cooked pork
Preheat oven to 400ºF.
Pierce the potatoes in several places with a fork.
Place potatoes on the middle rack of the oven and bake for 45 minutes, or until they are soft all the way through when pierced with a fork. Remove from oven and let cool for 10-15 minutes.
Cut each potato lengthwise and carefully scoop out insides with a spoon.
In a large mixing bowl, blend potatoes, butter and cream with a whisk or hand mixer until light and airy. Mix together slow-cooked pork with potato mixture, salt, and pepper.
Place filling into each skin halve, and return to the oven for 3-5 minutes.
Top with sour cream, cheddar cheese, or your favorite garnish.
Calories Per Serving795
Folate equivalent (total)47µg12%
- 4 large baking potatoes, scrubbed
- 3 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ⅛ teaspoon ground black pepper
- 1 ½ cups shredded sharp Cheddar cheese
- 8 slices cooked bacon, crumbled
- ½ cup sour cream
- 4 stalks green onion, sliced
Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl brush over both sides of skins.
Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
Serve topped with sour cream and green onions.
Pulled Pork Stuffed Potato Skins
With football season upon us once again, I’ve got an amazing snack to add to the spread to keep your pigskin party folks satisfied. These Pulled Pork Stuffed Potato Skins are a hearty snack that have plenty of heft to fill even the loudest growling stomach.
While they might take a little time to put together, you can save some time by stopping by your favorite bbq joint and grabbing a 1/2 pound of pulled pork. I like to do the pulled pork in the slow cooker like the recipe calls for and just save the extra in the freezer for quick weeknight meals.
Start by taking 8 small potatoes and cutting them in half. This greatly reduces the cook time. Coat the potatoes with olive oil and generously sprinkle them kosher salt. Place the potatoes cut-side down on a parchment lined baking sheet. Bake them for 25 to 30 minutes at 400°F. They’re cooked through when a sharp knife slides easily through the potato.
Allow them to cool enough to handle then use a large spoon to scoop out the flesh. Leave about 1/4 to 1/3 inch of potato on the skin. Cooking them like this can make them a little tough on the cut side, so you may need to take a pairing knife and score the potato to make it easier to scoop out.
Increase the oven temp to 475°F and brush the insides of the potato with melted butter. Sprinkle with a little more salt and place them cut side up back in the oven for 8 to 10 minutes to toast them up nicely. This will also help to keep them from being soggy.
Remove them from the oven and carefully fill them with the pulled pork and shredded cheddar. Return them to the oven for about 5 minutes or until the cheese has melted.
Drizzle with some Stubb’s Sweet Heat Bar-B-Q Sauce (or your other favorite Stubb’s sauce) and top with a dollop of sour cream and a sprinkle of green onions. Serve them right away.
Get more tailgating tips and an awesome checklist from Stubb’s, here.
Slow-Cooked Salsa Verde Pork & Pepper Stew
Let your slow cooker work its magic with our Salsa Verde, pork and veggies. This succulent stew is infused with fabulous flavor from our salsa. Most of the prep in this recipe is from the veggies, so if you’re looking to save time, try using baby carrots and pre-cut fresh or frozen peppers.
- 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 jar (16 ounces) Pace® Salsa Verde
- 2 large red and/or green pepper, diced (about 2 cups)
- 3 large carrot, thickly sliced (about 1 1/2 cups)
- 1 tablespoon chopped cilantro
- 6 cups hot cooked long grain white rice (from about 2 cups uncooked)
- Cooking Basics: Braised dishes like this one are perfect for cooking less expensive cuts of meat. The long, slow cook time lets the flavors develop and tenderizes the meat.
Season the pork as desired. Coat the pork with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook until well browned, stirring often. Pour off any fat.
Stir the pork, salsa verde, peppers and carrots in aن-quart slow cooker.
Cover and cook on HIGH for 4 to 5 hours or until the pork is fork-tender. Season to taste. Sprinkle with the cilantro and serve with the rice.
BBQ Pulled Pork Potato Skins
It’s almost football season which means that I am beginning to think about game day food. These Stuffed Potato Skins are the perfect meal for sitting on the couch and watching your favorite team play.
Usually potato skins are a snack or appetizer, but these have graduated to main dish status. Although they still resemble a typical potato skin, they are stuffed with BBQ pulled pork, which makes them hearty and filling.
This recipe is super versatile – you can stuff these with whatever kind of BBQ meat you like. I’ve made them with chicken, beef and pork. You can use store bought, restaurant bought or homemade. I used this recipe (with half the meat and a full recipe of sauce). My local Whole Foods also has a great selection of prepared smoked meats, which is great for those nights I want to get dinner on the table quickly.
Slow Cooker Spicy Pork with Sweet Potato and Squash
When fall comes around, I get my slow cooker out of summer storage the same week I take my sweaters out of storage. The cool air triggers my need to slow cook. I love that because using a slow cooker is a breeze – prep for this recipe is only 10 minutes! – and it also keeps meat juicy and often gives you protein, veggies, and sauce in one pot. It’s the easiest cooking around!
And this is one of my favorite recipes for the slow cooker: Slow Cooked Spicy Pork with Sweet Potato and Butternut Squash. I love pork and I don’t make it half as much as I should. I find cooking pork in the oven is a tricky thing – it’s either raw or dry and there’s a very thin line of perfection between the two. But this recipe takes that problem away. All the juices are kept inside the slow cooker – nothing evaporates as it cooks – and the result it a perfectly juicy pork dish.
I eat sweet potatoes year round but there is no doubt that sweet potatoes and definitely butternut squash are often associated with fall. I got on a kick on making butternut squash soup for a few years, right when fall started, and freezing the rest to eat throughout fall and winter. But finally a year ago I got a little tired of soup and looked for other recipes with butternut squash – and this was one of my finds.
I love the flavors of this dish. Cinnamon, chili flakes, and cumin give this an amazingly warm, subtly spicy (up the chili flakes if you like it spicier cut down on them if you don’t!) flavor that is reminiscent of a soup I once had in a small village in Mexico. It’s not your typical American Mexican food spice and flavor…it’s much more complex than that, with a hint of sweetness from the cinnamon.
And those spices do more than make your food taste good. I let this recipe cook on low for about 10 hours, so I put it all together before I leave for work in the morning, turn it on, and when I get home, the aroma of spices and pork fill my house with delicious flavor. It makes the whole place feel warmer so when it’s a rainy and cold fall day, having Spicy Pork with Sweet Potato and Butternut Squash makes coming home that much better.
This recipe is also really healthy. The pork of course gives you a ton of protein, but is generally low in fat, so it’s a great choice. Sweet potatoes and butternut squash are both high in vitamin A and vitamin C (great to keep your spirits up in the dark days of winter!) and the sweet potatoes are high in fiber, too.
So the next time you pull out your slow cooker and are contemplating what delicious ingredients to toss in, think about the fabulous things you can do with some pork, a few spices and herbs, and sweet potatoes and butternut squash.
- 3 tablespoons butter, divided
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1 (14.5 ounce) can chicken broth
- 6 pork chops
- 6 cups thinly sliced potatoes
- 1 dash paprika
Preheat oven to 350 degrees F (175 degrees C).
In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
Keys To Making Perfect Potato Skins
There are a few tips that we have learned over the years that will help you make perfect potato skins.
We already discussed the best way to bake the potatoes. And be sure to add the oil to the outsides of the skins before baking.
Leave about 1/4 inch of potato to support the toppings.
Once the potatoes are out of the oven, be sure to wait until you are able to handle them before cutting them.
You want to make sure that the insides are still tender and warm enough to scoop out easily.
And speaking of removing the insides, we have found the perfect utensil for the job!
A medium size cookie scoop works really well for this task!
Brush the butter mixture all over the potato skins.
Not only is it easy to remove the potato innards, it is also just as easy to release it into a bowl.
Save the discarded potatoes for other recipes. We use them to thicken potato soup and we also add them to the mixture when making mashed potatoes.
Another key to making perfect potato skins is to add a little flavor to them.
Potatoes are very bland and need to be seasoned well.
We do this by not only adding a little salt to the potato. But we also coat the skins in a butter and Italian seasoning mixture prior to baking them.
Place the hollowed out potato halves face down back in the oven.
Why Italian seasoning? We find that the blend of spices found in dried Italian seasoning gives the potato a great flavor that isn&rsquot masked by the cheese and bacon.
It really does make a huge difference in the taste of the potato skins.
And finally, be sure to bake your potato skins skin side down first.
This not only allows the skin to be exposed to the oven and become crisp. It also allows the heat to be trapped in the cove of the hollowed out potato, making sure that it remains tender.
Then turning them over to crisp up the potato edges is all that is left before it is time to add the toppings.
Bake the potato skin until the edges turn brown and crispy.
7. White Chicken Chili
Chili is the cold-weather essential that you need to have on hand—especially on Super Bowl Sunday. This version from Fit Forty Forever is made with chicken breast is a bit lighter than your usual selection. Plus it’s a great alternative to turkey or beef chili.
Courtesy of Trendgredient.
1. Remove the chops from the refrigerator 2 hours before cooking and season liberally with sea salt.
2. Using a Microplane, grate the zest of half of 1 lemon into a bowl. Cut the top and bottom off the lemon and, with a paring knife, remove the remaining skin and pith and discard. Segment the lemon and add the segments to the bowl with the zest. Squeeze the juice from the second lemon into the bowl.
3. Melt the butter in a small non-stick frying pan over medium heat. Add the apple pieces and cook for about 5 minutes or until soft. Remove from the heat and when cool, place in the bowl with the lemon.
4. Meanwhile, place the potato in a saucepan and cover with cold, well-salted water. Bring to the boil and cook for about 15 minutes or until tender. Drain and, when cool, add to the lemon and apple mixture. Add the parsley and oil, season to taste and toss gently.
5. Preheat the barbecue to hot. Splash the chops with a little olive oil and shake off any excess. For nice criss-cross grill marks, place the chops on the grill bars and cook for 2-3 minutes. Rotate the chops 90 degrees and cook for a further 2-3 minutes. Turn them over and cook for 5 minutes or until done to your liking. Place the chops onto a plate, cover with foil to keep warm and allow them to rest for 10 minutes.
6. Place a chop on each plate, drizzle with any resting juices, sprinkle with sea salt and white pepper and serve with the salad.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.
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