Easy Pulled Pork Potato Skins

Name: Pulled Pork Potato Skins
Prep time: 10 min
Cook time: 90 min
Ingredients: 1 tablespoon olive oil; 1 teaspoon salt; 4 small russet potatoes (scrubbed and dried); 4 tablespoons butter; 2 teaspoons Worcestershire sauce; 1 ½ cups BBQ Pulled Pork (cooked and warm); 4 ounces sharp cheddar cheese (shredded); Sour cream ( for serving); BBQ Sauce ( for serving)

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Looking for an easy meal idea? You’ll love these pulled pork potato skins! Crispy potato skins filled with BBQ pork and topped with cheese they make the perfect snack or game day meal.

Easy pulled pork potato skins with cheddar cheese, sour cream, and BBQ sauce.

These make great game-day snacks, party appetizers, or even fun family dinners. They’re easy to prep ahead, and everyone can add their own toppings like sour cream or extra BBQ sauce.

Why You’ll Love These
Pulled Pork Potato Skins

Easy: Nothing hard, just simple steps with basic ingredients.
Flavor: Crispy potatoes, tender pulled pork, and melty cheddar cheese, it’s the perfect combination.
Make Ahead Friendly: You can prep the potatoes early and assemble them later just before your dinner.
Perfect for Parties: Great for game day, potlucks, and family nights.

Ingredients

1 tablespoon olive oil
1 teaspoon salt
4 small russet potatoes, scrubbed and dried
4 tablespoons butter
2 teaspoons Worcestershire sauce
1 ½ cups BBQ Pulled Pork, cooked and warm
4 ounces sharp cheddar cheese, shredded
Sour cream for serving
BBQ Sauce for serving

How To Make Pulled Pork Potato Skins

Pricking holes into potatoes with a fork.

Potatoes on a baking sheet have been basted with olive oil.

Salt has been sprinkled over the potatoes.

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil.

Scrub and dry the potatoes, then use a fork to poke holes all over them.

Coat the potatoes in olive oil, then sprinkle with salt.

Arrange the potatoes on the baking sheet and bake for 1 hour, until potatoes are tender.

The baked potatoes have been cut in half and placed cut side up on the baking sheet.

The centers of the baked potatoes have been scooped out with a spoon.

Allow the potatoes to cool until they are cool enough to handle.

Cut the potatoes in half lengthwise, then scoop out the insides, leaving about ¼ inch on the sides and bottom.

Melted butter and Worcestershire sauce mixed together in a small bowl.

Basting the hollowed-out potatoes with the melted butter mixture.

Melt the butter, then stir in the Worcestershire sauce and brush each potato skin with the mixture.

Baked potatoes are cut in half and placed cut side down on a baking sheet.

Arrange the cut potatoes cut-side down on the baking sheet, then bake for 15 minutes.

Flip the potato skins upright and bake for 5 more minutes.

The potato centers have been filled with pulled pork.

Shredded cheddar cheese was added to the top of the potatoes.

Warm the pulled pork, and fill each potato skin so it’s heaping on top. Sprinkle shredded cheese over the top and bake for 8-10 minutes.

A spoonful of sour cream was added on top of the cooked potato skins.

BBQ sauce was drizzled over the top of the sour cream and potato skins.

Top with sour cream BBQ sauce to serve.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to keep theit’sato skins crispy.

More Potato Recipes:

FAQ’s

Yes! Leftover pulled pork works perfectly. Just warm it up before filling the potato skins.

Russets work best because their skins get crispy and hold their shape. But you can also use large Yukon gold potatoes if that’s what you have.

You can bake and scoop the potatoes earlier in the day. Store them in the fridge, then brush with butter and finish baking before filling.

Make sure to flip and bake them, cut side down first. This helps them crisp up before adding toppings.

Try green onions, jalapenos, extra cheese, chili, or coleslaw for a BBQ-style twist.

Pulled Pork Potato Skins

Pulled pork potato skins are loaded with tender pulled pork, melted cheddar, and classic BBQ toppings. Baked until crispy and packed with flavor, perfect for parties, game day, or a hearty appetizer.

Prep Time 10

Cook Time 1 30

Serving Size servings

Ingredients

1 tablespoon olive oil
1 teaspoon salt
4 small russet potatoes scrubbed and dried
4 tablespoons butter
2 teaspoons Worcestershire sauce
1 ½ cups BBQ Pulled Pork cooked and warm
4 ounces sharp cheddar cheese shredded
Sour cream for serving
BBQ Sauce for serving

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Scrub and dry the potatoes, then use a fork to poke holes all over them.
Coat the potatoes in olive oil, then sprinkle with salt.
Arrange the potatoes on the baking sheet and bake for 1 hour, until potatoes are tender.
Allow the potatoes to cool until they are cool enough to handle.
Cut the potatoes in half lengthwise, then scoop out the insides, leaving about ¼ inch on the sides and bottom.
Melt the butter, then stir in the Worcestershire sauce and brush each potato skin with the mixture.
Arrange the cut potatoes cut-side down on the baking sheet, then bake for 15 minutes.
Flip the potato skins upright and bake for 5 more minutes.
Warm the pulled pork, and fill each potato skin so it’s heaping on top. Sprinkle shredded cheese over the top and bake for 8-10 minutes.
Top with sour cream BBQ sauce to serve.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.