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BBQ Pork and Pepper Jack Twice-Baked Potatoes

I was digging around the freezer the other day and found a lost package of pulled pork. Wasn't sure what I wanted to do with it. Didn't feel like nachos or tacos or quesadillas. Mrs. G showed me a recipe in her Southern Living for twice baked potatoes with bbq pork. Sounded like a winner to me. Baked the potatoes to 210F (my oven is off so I go by temp not time) and let them cool. Mixed the pork with the taters that we scooped out, some milk, cream cheese, pepper jack cheese, green onions and 3 tsp Ranch dressing mix, restuffed them, added about 1/2 cup of cheese on top and baked a little longer, 15 to 20.

image

Drizzled a bit of Stubbs BBQ sauce on top and dinner was served.

image

I guess I coulda/shoulda baked them on the Egg, but I was lazy. At least the pork was done on the Egg. I know its not something new and earth shattereing, but it was still darn tasty. And I got to use up some leftovers, I have one more for lunch and even froze two for some future time. :)

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

  • Great looking taters.  My problem with twice baked is tearing the skin when I scoop the potato out to mix with the other stuff.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • GriffinGriffin Posts: 7,440
    Mrs. G was in charge of that. She only tore one so we ended up with 7 instead of 8. Fine by me. :)

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • TUTTLE871TUTTLE871 Posts: 1,316
    I love twice baked taters, and this intrigues me. I have some left over pulled pork and no need spuds.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • In this instance I agree with VI. (Notice how I qualified that statement?) I have a high failure rate scooping out spuds for twice baked Taters. Looks delicious Griff!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • That's definitely a meal in itself. Great job Griffin!
    Cherry Hill, NJ
  • In this instance I agree with VI. (Notice how I qualified that statement?)  

    :-O
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • SmokeyPittSmokeyPitt Posts: 8,705
    Nice!  I would be all over those and so would Mrs. Smokey. 

    I too have struggled with the construction of a twice baker.  One trick I found is not to try to get too close to the skin- leave a little wall of tater.  I'm sure there is a better way but the time I pulled them off I just tried not to get too close. 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • henapplehenapple Posts: 15,575
    I bake the potatoes, then wrap in foil and cut a line across the top. Push the ends together forming an opening and scoop out the inside and repack. Since you're really only reheating or baking the top the skin doesn't get soggy.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • HotchHotch Posts: 2,409

    I'm thinking just a little Texas Red on top of these would finish them off nicely.

    Griffin, nice job.

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
  • minniemohminniemoh Posts: 1,717
    I have pretty good luck rubbing the potato with vegetable oil or EVOO and a little sea salt prior to baking. It seems to toughen up the skin and make the scooping easier. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!


  • In this instance I agree with VI. (Notice how I qualified that statement?)  


    :-O

    image

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • If your potatoes break apart too easily then you cooked the potatoes too long. Cook the potatoes just long enough to allow carving out the center of the potato, because they will cook further when you bake again after stuffing the potatoes

    Also, you can deep fry the potato skins before stuffing for a crispier shell!
  • SmokeyPittSmokeyPitt Posts: 8,705
    edited October 2013
    Kevdavmoo said:

    Also, you can deep fry the potato skins before stuffing for a crispier shell!
    I would call this a can't loose technique.  Easier to add the stuffing back...and you have deep fried tater skins!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • GriffinGriffin Posts: 7,440
    I think @SmokeyPitt has the secret. You have to leave enough potato on the skin so you don't break them. At least, that worked for me on prior times that I have done them.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,440
    @Hotch I like they way you think. Some good ole Texas Red on top. No beans, cuz real chili don't hvae beans. Yum. Gotta remember that next time we make chili.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • HotchHotch Posts: 2,409

    My Dad taught me that soups and stews have vegetables and beans, not chili.

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
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