Get ready to revolutionize your nacho game with the ultimate comfort food mashup that will make your taste buds dance! Imagine crispy baked potatoes loaded with mouthwatering pulled pork, melted cheese, and zesty toppings - these Pulled Pork Potato Nachos are not just a meal, they're a flavor explosion that will have everyone at your table begging for seconds. Forget traditional nachos; this recipe takes your favorite game day snack to a whole new level of deliciousness!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 2 cups pulled pork
- 1 cup shredded cheddar cheese
- 1/2 cup barbecue sauce
- 1/4 cup sliced jalapeños
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potatoes cook evenly and become crispy.
- Wash and scrub the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.
- Using a fork, poke holes all over each potato. This allows steam to escape while they bake, preventing them from bursting.
- Place the potatoes directly on the oven rack or on a baking sheet lined with aluminum foil for easier cleanup. Bake for about 45 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are baking, prepare the pulled pork if it’s not already done. You can use leftover pulled pork or heat up pre-cooked pulled pork in a saucepan over medium heat until warmed through. Stir in the barbecue sauce until well combined.
- Once the potatoes are finished baking, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Cut each potato in half lengthwise, then use a fork to gently fluff the insides of the potatoes, creating a small well for the toppings.
- Evenly distribute the pulled pork mixture over the fluffed potato halves, ensuring each piece gets a generous portion.
- Sprinkle the shredded cheddar cheese over the pulled pork, allowing it to melt and create a delicious cheesy layer.
- Return the loaded potato halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once the nachos are out of the oven, top them with sliced jalapeños, chopped cilantro, and a dollop of sour cream for added flavor and freshness.
- Serve the pulled pork potato nachos immediately while they are hot and gooey. Enjoy your delicious creation!
Tips
- • For extra crispy potatoes, lightly brush them with olive oil and sprinkle with salt before baking • Use a meat thermometer to ensure your pulled pork is heated to at least 165°F • Choose a high-quality barbecue sauce for maximum flavor impact • If you want to save time, use store-bought rotisserie pulled pork or leftover slow-cooker pulled pork • For a spicier version, use pepper jack cheese instead of cheddar • Make sure to let potatoes cool slightly before adding toppings to prevent soggy results • These nachos are best served immediately, so time your preparation carefully
Nutrition Facts
Calories: 490kcal
Carbohydrates: 56g
Protein: 24g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 64mg
