I absolutely love potatoes, especially soft cheese filled ones. But who doesn’t? Now that I think of it pretty much anything on top of a cheesy soft potato is good in my book. I’ll bet you have that perfect mix of toppings for your favorite potato, maybe even something that someone else might be adverse too.
Recently we had a large group of friends over and I wanted a fun dinner that I didn’t have to work hard at. I cooked up a couple dozen baked potatoes and kept them warm in the oven, then I had asked everyone to bring their two favorite baked potato toppings along with them. We had everything from the typical cheese, bacon and sour cream to the more adventurous such as chili, fresh horseradish and even tater tots. Yes – potatoes on top of potatoes. It was pretty amazing.
So we had this great party, but like always I over thought the food a bit. I swear, I’m going to be one of those grandmas one day that insists on feeding everyone every time they come over. Back to the leftover potatoes. I really was craving twice baked potatoes but I really needed more of a full meal experience. I also wanted to use some of the stuff I had in my freezer which was mainly taken up by a pork shoulder and whole chicken.
The meal I ultimately came up with was a cheesy soft twice baked potato topped with crispy slow cooker pulled pork and a creamy barbeque sauce. To add green and a crunch I topped the whole thing with a slightly sweet, cabbage apple slaw.
The whole thing came together like the perfect bite. Hot cheesy potato, crispy barbeque pork with that tang of slaw. It was a winner. I love it when I do that. And in all honesty it was really easy. I just stuck the pork in the crock pot in the morning and by dinner time it was perfect. It’s an awesome weeknight meal!
- 3 pound pork shoulder
- 1 small onion, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper
- ½ small head of cabbage, julienned
- ½ tart apple, such as granny smith, julienned
- 2 tablespoons olive oil
- 3 tablespoons white wine vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- Salt and pepper, to taste
- 7 baked potatoes
- 2 tablespoons sour cream
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons butter
- ½ cup milk
- Salt and pepper
- 1/3 cup mayonnaise
- ½ cup sour cream
- ½ cup your favorite barbeque sauce
- Place the pork shoulder in your slow cooker, add onion and sprinkle with seasonings. Fill with water per the slow cooker instructions. Cook on low for 10 hours or until pulls apart easily.
- Mix the cabbage and apple in a bowl. In a separate bowl whisk together the oil, vinegar, mustard, sugar and salt and pepper. Pour over slaw and toss well. Let sit for 15 minutes.
- Preheat the oven to 400 degrees. Cut the cooked potatoes in half lengthwise. Scoop out the potato into a separate bowl, leaving ¼ inch all around as a shell. Put the potato shells on a baking sheet in a single layer.
- Mix the scooped potato with the sour cream, 1 cup cheese, butter, milk and salt and pepper until combined. Fil the potato shells with the mixture, top with the rest of the cheese. Bake 20 minutes or until hot and bubbly.
- Mix mayonnaise, sour cream and barbeque sauce together. Set aside.
- Get a small sauté pan hot with ½ teaspoon olive oil. Pull a serving size of pork and place in hot pan in a single layer. Let it crisp untouched for 2 minutes or until the underside is brown. Flip the pork over crisping the other side for 2 minutes. Pile on top of the hot potato. Top pork with a spoonful of barbeque sauce, then a scoop of slaw. Enjoy!