These Crispy Pulled Pork and Cheese Potato Skins are a hearty appetizer that is loaded with tender pulled pork, melted cheese, and BBQ toppings. I love making these for game day, parties, or even a casual family dinner.

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It’s also a great way to use leftover pulled pork. Even if you don’t have any, they’re quick to make from scratch, and the recipe is simple enough. You can change the fillings based on whatever you have on hand.

Serve it with my Classic Tuna Tea Sandwiches or Bite-Sized Italian Sub Sliders.

How to Make Crispy Pulled Pork and Cheese Potato Skins

Ingredients you’ll need for this recipe

1 tbsp olive oil
1 tsp salt
4 small russet potatoes, scrubbed and dried
4 tbsp butter
2 tsp Worcestershire sauce
1 ½ cups BBQ pulled pork, cooked and warm
4 ounces sharp cheddar cheese, shredded
Sour cream, for serving
BBQ sauce, for serving

Step-by-Step Guide

1. Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil.

2. Scrub and dry the potatoes, then poke holes all over with a fork.

3. Coat the potatoes with olive oil and sprinkle with salt.

4. Place the potatoes on the baking sheet and bake for 1 hour, until tender.

5. Let the potatoes cool enough to handle. Cut each potato in half lengthwise and scoop out the insides, leaving about ¼ inch on the sides and bottom.

6. Melt the butter and stir in Worcestershire sauce. Brush the potato skins with this mixture.

7. Place the potato skins cut side down on the baking sheet and bake for 15 minutes. Flip them upright and bake for 5 more minutes.

8. Warm the pulled pork and fill each potato skin with a generous amount. Sprinkle shredded cheddar cheese over the top and bake for another 8–10 minutes, until the cheese melts.

9. Add a dollop of sour cream and a drizzle of BBQ sauce.

Serve and Enjoy!

Important Recipe Notes

Use small to medium russet potatoes for the best texture—crispy on the outside and soft inside.
Don’t overfill: Leave about ¼ inch of potato on the sides when scooping out the insides to keep the skins sturdy.
Make sure your pulled pork is warm before adding it to the skins so it heats evenly with the cheese.
For Cheese, sharp cheddar is classic, but you can mix in mozzarella or Monterey Jack for a milder flavor.
You can bake the potato shells in advance and store them in the fridge. Reheat in the oven before filling for best results.
Store any leftover filled potato skins in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep them crispy.—crispy on the outside and soft inside.

Ingredients

1 tbsp olive oil
1 tsp salt
4 small russet potatoes scrubbed and dried
4 tbsp butter
2 tsp Worcestershire sauce
1 ½ cups BBQ pulled pork cooked and warm
4 ounces sharp cheddar cheese shredded
Sour cream for serving
BBQ sauce for serving

Instructions

Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Scrub and dry the potatoes, then poke holes all over with a fork.
Coat the potatoes with olive oil and sprinkle with salt.
Place the potatoes on the baking sheet and bake for 1 hour, until tender.
Let the potatoes cool enough to handle. Cut each potato in half lengthwise and scoop out the insides, leaving about ¼ inch on the sides and bottom.
Melt the butter and stir in Worcestershire sauce. Brush the potato skins with this mixture.
Place the potato skins cut side down on the baking sheet and bake for 15 minutes. Flip them upright and bake for 5 more minutes.
Warm the pulled pork and fill each potato skin with a generous amount. Sprinkle shredded cheddar cheese over the top and bake for another 8–10 minutes, until the cheese melts.
Add a dollop of sour cream and a drizzle of BBQ sauce.