Baked potato skins loaded with slow cooked barbecue pulled pork, cheese and topped with homemade haystack.
Keyword bbq, potato skins, pulled pork
Servings 4large potato skins
2Idaho baking potatoes
2cupsof barbecue pulled pork
1/2cupof shredded Mozzarella cheese
1/2medium yellow onion
1 1/2cupsof flour
About 2-3 cups of vegetable oil for frying
To bake the potatoes: Preheat the oven to 350. Wash the potatoes thoroughly. Rub them (still damp) with some coarse salt. Poke a couple of holes with a knife and wrap them in foil, individually. Place on a baking sheet and bake for an hour or two, depending on the size of your potatoes. You can check the potatoes after an hour by slowly sticking a knife in them and if it goes in smoothly, potatoes are done. If not, cook for about 30 minutes at a time until done. (**Note: try sticking the knife along the side of the potatoes, where you will be cutting it in half later. This way, you won't have any extra holes in the potato skins.)
When the potatoes are done, cut them in half. Carefully scoop out most of the potato meat but don't go too deep or you will break the skin.
Divide barbecue pulled pork among the four baked potato halves.
Sprinkle the cheese on top.
Place back on the baking sheet and bake for about 15 minutes.
Meanwhile, prepare the fried onions: Slice the onion, width-wise, thinly. Submerge sliced onion in the buttermilk and set aside for about 30 minutes. Mix four, salt and pepper in a large shallow bowl. Heat up the oil in the large pot, on medium high heat (or in a fryer). Take out the onion from the buttermilk and shake them off, lightly. Throw the onions in the flour, spread them out and toss in flour mixture. Fry the onion straws until golden brown. Take out and spread them out on a paper towel to soak in the excess oil.
Once potato skins are done, top them off with fresh haystack and serve.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.