These appetizers with pulled pork are game day favorites in my hometown of Memphis, Tenn., and they are about as popular as Elvis around my old stomping grounds. For my take on this southern classic, I recommend a tangy and slightly sweet sauce. I keep my pantry well stocked with my favorite barbecue sauces so I am ready for any good sports event throughout the year or a summer get together. Using leftover pork that has been smoked and pulled the day before, makes this a quick recipe you can whip up during halftime or for a meal with friends.

Barbecue Pork Potato Skin Ingredients:
7 to 8 small Yukon gold potatoes
2 cups pulled pork
¼ cup barbecue sauce
½ cup yellow cheddar cheese, shredded
½ cup white cheddar cheese, shredded
hot and sweet jalapeño pepper slices
Light sour cream for serving

Barbecue Pork Nacho Ingredients:
4 ounces tortilla chips
2 cups pulled pork
½ cup barbecue sauce, divided
¼ cup yellow cheddar cheese, shredded
¼ cup white cheddar cheese, shredded
1 extra small red onion, cut in half and thinly sliced
hot and sweet jalapeño pepper slices
1 ripe avocado, pitted, peeled and diced

Directions:

1. Preheat oven to 450 degrees Fahrenheit. Pierce potatoes a few times with a fork and bake for 30 minutes.
2. Remove potatoes, leaving oven on. Let potatoes cool enough to touch and cut each in half. Scoop out a small amount of potato, leaving a divot like space in the potato halves.
3. In a small bowl, toss 2 cups of pulled pork with barbecue sauce and stir to evenly coat. Place potatoes on a baking dish and add equal amount of pork to potato halves and top with two types of cheddar cheese and 1 jalapeño pepper slice.
4. On another baking dish, arrange tortilla chips across the pan and top with pork. Drizzle half of the barbecue sauce over the pork and chips and top with cheddar cheese, onion slices and jalapeño slices. Drizzle the remaining sauce on top of the nachos.
5. Bake potatoes and nachos for 7 to 10 minutes, until cheese has melted. Top potatoes with sour cream and nachos with diced avocado before serving.