Red River Shoot Out Pigskins
Get ready to score a touchdown with these irresistible *Red River Shoot Out Pigskins*! Perfect for game day, these loaded potato skins are the ultimate combination of crispy, golden-brown russet potatoes overflowing with juicy barbecue pulled pork, gooey melted cheddar cheese, and savory crumbled bacon. Each bite is finished with a drizzle of tangy barbecue sauce, a dollop of creamy sour cream, and a sprinkle of fresh green onions for a flavor-packed experience that will have your guests cheering. Easy to prepare and bursting with bold, smoky flavors, this crowd-pleasing appetizer is ideal for tailgates, parties, or your next cozy night in. Whether you’re gearing up for the Big Game or simply craving indulgent comfort food, these loaded pigskins deliver every time!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 2 cups Barbecue pulled pork
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 2 tablespoons Green onions (sliced)
- 1 cup Cooked bacon (crumbled)
- 0.5 cup Barbecue sauce
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Thoroughly wash and scrub the russet potatoes. Pat them dry with a kitchen towel.
Pierce each potato several times with a fork. Rub each potato with olive oil and sprinkle with salt.
Place the potatoes on the prepared baking sheet and bake for 45 minutes to 1 hour, or until they are tender when pierced with a knife. Allow the potatoes to cool slightly, about 10 minutes.
Once cool enough to handle, slice each potato in half lengthwise. Scoop out the centers of the potatoes, leaving about 1/4 inch of potato flesh intact along the skins. Save the scooped-out potato for another use, like mashed potatoes.
Brush the inside and outside of each potato skin with a bit more olive oil. Place them flesh-side-up on the baking sheet and bake for 10 minutes to crisp up.
Remove the potato skins from the oven and fill each one with barbecue pulled pork. Top with shredded cheddar cheese.
Return the filled potato skins to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
Drizzle the tops with barbecue sauce and add a dollop of sour cream. Garnish with crumbled bacon and sliced green onions.
Serve hot and enjoy this game day favorite!
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 19.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
