One of my favorite BBQ restaurants in Memphis serves a dish called the Idaho Pig, which is a giant baked potato stuffed with pulled pork and a lot of cheese and barbecue sauce. It is one of my favorite indulgences and the inspiration for this lighter version that is just as satisfying. These potato skins are a crowd pleaser and perfect appetizer or meal for the big game.
I love barbecue sauce, but most bottled sauces are high in sodium. This recipe uses only two servings of sauce for the entire recipe, keeping the sodium down while still delivering a sweet and tangy punch that will make you feel like you are hanging out in your favorite BBQ joint.
8 small potatoes
2 cups pulled pork (from Slow Cooker Drunken Pork)
¼ cup barbecue sauce
½ cup yellow cheddar cheese, shredded
½ cup white cheddar cheese, shredded
16 hot and sweet jalapeño pepper slices
Optional: light sour cream for serving
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 pulled pork with barbecue sauce and stir to evenly coat. Add equal amount of pork to potato halves and top with two types of cheddar cheese and 1 jalapeño pepper slice.
4. Bake for 7 to 10 minutes, until cheese has melted. Serve immediately with light sour cream if desired.
Note: You can reserve the potato that you scoop out and add to mashed potatoes or potato soup for another meal.
Servings: 4 to 8 ~ Serving size: 4 for a meal and 2 for an appetizer