Simple, fuss-free dinners are my go-to. This BBQ Pulled Pork Baked Potato is easy to make and a family favorite. We top baked russet potatoes with warm pulled pork and shredded cheese, finishing with a dollop of sour cream and chopped green onions.
If you enjoy baked potatoes, experiment by stuffing them in different ways — they are a great base for many meals.
Simple Dinner Recipe
In warm months I look for easy recipes that still feel satisfying. These BBQ Pulled Pork Baked Potatoes are one of my favorites because they combine a hearty baked potato with flavorful shredded pork. Make a large pork roast or use leftover pulled pork, toss it in your favorite BBQ sauce, and you have dinner ready with minimal fuss.
Season the pulled pork for tacos, sandwiches, or to top baked potatoes — it’s versatile and great for leftovers.
How to make BBQ Pulled Pork Baked Potato
Step one: Preheat the oven to 400°F (205°C). Wash the potatoes well and poke several holes in each with a fork. This allows steam to escape while baking.
Step two: Rub each potato with oil, then sprinkle with salt and pepper. Wrap each potato in foil or place them directly on a baking sheet if you prefer a crisper skin.
Step three: Bake for 50–60 minutes, depending on size, until the potatoes are tender when pierced with a fork. Larger russets may take up to an hour; medium potatoes will be done sooner.
Tip: To check doneness, insert a knife or skewer into the center — it should slide in easily.
Step four: While the potatoes bake, combine cooked, shredded pork with BBQ sauce to taste. Warm it gently on the stove or in a slow cooker until heated through.
Step five: Remove potatoes from the oven. Cut each lengthwise down the center, keeping the edges intact. Fluff the insides slightly with a fork, then top with shredded cheddar, a generous spoonful of pulled pork, a dollop of sour cream, and a sprinkle of chopped green onions.
Tip: The hot pulled pork will melt the cheese, so there’s no need to return the potatoes to the oven unless you want the cheese extra bubbly.
Ingredients
- 4 large russet potatoes
- 2 tablespoons oil (vegetable or olive oil)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 pound cooked, shredded pork
- 1/2 cup BBQ sauce (adjust to your taste)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup green onions, chopped
Instructions
- Preheat oven to 400°F (205°C). Wash potatoes and poke holes in several places.
- Rub each potato with oil and season with salt and pepper. Optionally wrap in foil and place on a baking sheet.
- Bake 50–60 minutes or until tender.
- Mix shredded pork with BBQ sauce and warm through.
- Cut each potato lengthwise, add shredded cheese, top with pulled pork, sour cream, and green onions. Serve immediately.
Pulled Pork Recipe
This recipe uses cooked, shredded pork. If you need a method for making pulled pork, prepare a pork shoulder or butt in a slow cooker or oven with your preferred seasonings until it pulls apart easily. Keep it moist — add a little cooking liquid or BBQ sauce when shredding if needed. Leftover pulled pork works wonderfully for sandwiches, sliders, tacos, or topping baked potatoes.
Other Pork Ideas
If you like pork recipes, try variations such as sweet-salsa pulled pork, creamy ranch pork and potatoes, BBQ ranch pulled pork, or slow-cooker pork tacos. These approaches use similar base ingredients and can turn leftovers into several meals across the week.
Serving and Storage
Serve these baked potatoes as a main dish with a simple green salad or steamed vegetables. Leftover topped potatoes can be refrigerated for up to 3 days. Store pulled pork separately in an airtight container for best texture; reheat gently on the stovetop or in the microwave. Potatoes can be reheated in the oven to crisp the skin again.
Notes & Tips
- Potato size affects baking time — large russets take about an hour.
- Cheese will melt from the heat of the pork; no need to bake again unless you want a crisp top.
- Adjust BBQ sauce amount to match the sweetness or tang you prefer.
- For a lighter option, swap sour cream for Greek yogurt and use reduced-fat cheese.
Nutrition (approximate per potato)
Serving: 1 potato | Calories: 933 kcal | Carbohydrates: 57 g | Protein: 40 g | Fat: 62 g | Saturated Fat: 28 g | Cholesterol: 171 mg | Sodium: 1422 mg | Potassium: 1468 mg | Fiber: 3 g | Sugar: 15 g | Vitamin A: 1130 IU | Vitamin C: 16 mg | Calcium: 535 mg | Iron: 3.7 mg
If you try this recipe, please leave a comment and tell me how it turned out. I love seeing photos and hearing tips from readers. Show what you make — tag your photos with the hashtag #TDOARH.
