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posted: 5/16/2014 1:01 AM

Barbecue Potato Skins

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  • Grilled potato skins and slow-cooked barbecue come together for a delicious cook-out snack.

       Grilled potato skins and slow-cooked barbecue come together for a delicious cook-out snack.
    Bob Chwedyk | Staff Photographer

  • Scoop out a baked (or grilled) potato to make room for pulled pork or barbecue chicken.

      Scoop out a baked (or grilled) potato to make room for pulled pork or barbecue chicken.
    Courtesy of Deborah Pankey

 

4 medium to large russet potatoes

2-3 cups barbecue pork

1-2 cups shredded cheddar cheese

Barbecue sauce, for dipping

Heat oven to 375 degrees.

Scrub potatoes and prick several times with a fork. Place directly on the oven rack and bake 1 hour until fork-tender.

Once potatoes cool, slice them in half lengthwise and scoop the meaty part of the potato into a bowl, leaving a ¼-inch (give or take) rim. It should look like a boat. (Use the potato scrappings for mashed potatoes or soup.)

Place potato skins on a shallow baking sheet and return to oven for a 10 minutes.

In a microwaveable dish, heat up the pulled pork. Spoon ¼-½ cup pork into each opening, letting it mound up a bit. Sprinkle with cheese and return to oven until cheese is melty. Alternately, you can put the potatoes under the broiler to melt the cheese.

Serves six to eight.

Cook's note: The potatoes can also be "baked" and reheated on the grill over indirect heat.

Jerome Gabriel

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