These smashed barbecue potato skins are loaded with cheese, leftover pulled pork, and your favorite barbecue sauce and seasonings. A perfect griddle appetizer recipe because the smashed potato gets nice and crispy!
Servings: 4 people
Ingredients
- 4 medium Russet potatoes baked and cooled
- 3 tablespoons cooking oil or beef tallow
- 1 cup sharp cheddar cheese shredded
- 1 cup pepper jack cheese shredded
- 2 cups pulled pork
- 4 pieces bacon cooked and chopped
- barbecue sauce
- barbecue or all-purpose seasoning of your choice
- sour cream, hot sauce, green onions, or jalepenos optional – for topping
Instructions
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Preheat griddle on low.
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While the griddle is heating, prepare the potatoes by cutting each potato in half. Scoop out the halved potatoes with a spoon, leaving about 1/4″ to 1/2″ of flesh all the way around the inside of the skin.
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Heat the cooked pulled pork on the griddle until warmed through. Then remove from the griddle and set aside.
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Add about 1-2 tablespoons of cooking oil or beef tallow to the griddle surface. Place the prepared potato skins flesh side down in the oil. Using a press, gently smash each potato skin on the griddle until it’s evenly flat and about 1/2″ thick. Press down on each potato skin for about 10 seconds.
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Allow the smashed potatoes to cook on the first side for about 5 minutes, or until golden brown and slightly crispy. Then add a bit more oil or beef tallow to the griddle surface and flip the smashed potatoes to the second side in the fresh oil.
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Sprinkle the flesh side (top) of each smashed skin with your favorite barbecue or all-purpose seasoning. Top each potato skin with shredded cheese and a light drizzle of barbecue sauce. Add about 1/8 of the pulled pork on each potato skin, and top with another light sprinkle of cheese, a light drizzle of barbecue sauce, and some chopped bacon.
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Continue to cook the smashed potato skins until the cheese is melted. You may need to add a squirt of water to the griddle and dome the potato skins to help the cheese to melt.
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When the smashed potato skins are done, transfer to a serving platter. Top with sour cream, hot sauce, diced jalapeños, or your favorite potato skin toppings. Serve warm.
Notes
- For extra flavor, rub some oil or water to the outside of your cleaned and dried potatoes before baking. Sprinkle generously with salt.
- Use your favorite seasonings to season the smashed potatoes before adding the shredded cheeses. I used Heath Riles Garlic Jalapeno Rub and Heath Riles Sweet BBQ Rub.
