Pulled Pork Stuffed Potato Skins
- 8 oz Budweiser BBQ Pulled Pork
- 8 small russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 tablespoons butter melted
- 1 cup shredded cheddar cheese
- 1/3 cup sour cream
- 3 green onions, chopped
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper, set aside.
Using your hands, rub all sides of the potatoes with olive oil then slice them in half lengthwise. Place the potatoes cut side down on the baking sheet and sprinkle with half the salt.
Bake for 30 minutes or until cooked through and tender. Remove from the oven and allow to cool enough to handle.
Meanwhile, heat pulled pork in a medium-size sauce pan over medium heat until warmed through.
Using a large spoon, scoop out the majority of the potato but leaving at least a ¼-inch in the skin.
Increase the oven temperature to 475°F. Place the potatoes back on the pan, cut side up. Brush them with the melted butter and sprinkle the inside with a little more salt.
Fill each potato half with the pulled pork and sprinkle with the cheese. Return to the oven for about 5 minutes or until the cheese is melted.
Top each potato with sour cream and green onions. Serve immediately.