BBQ Pork Loaded Baked Potatoes Recipe

Set up a top-your-own potato bar at your next family movie or game night. Each potato is stuffed with sautéed onion and bell pepper, corn chips, cheese, avocado, a drizzle of barbecue sauce, cilantro, and coleslaw tossed in white barbecue sauce. This recipe calls for 1 1/2 pounds of pulled smoked pork, but you can swap in pulled chicken if you prefer. Pick the meat up at your favorite barbecue restaurant.

BBQ Pork Loaded Baked Potatoes
Photo: Greg DuPree
Active Time:
45 mins
Total Time:
50 mins
Serves 8 (serving size: 1 stuffed potato, about 1/2 cup coleslaw)


  • 8 medium-size russet potatoes (about 8 oz. each)

  • 2 tablespoons olive oil

  • 1 large yellow onion, thinly sliced

  • 1 large red bell pepper, thinly sliced vertically

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)

  • 1 1/2 pounds pulled smoked pork, warmed

  • 2 cups corn chips (such as Fritos), coarsely crushed

  • 2 small ripe avocados, diced

  • 1 1/2 cups barbecue sauce

  • 1/4 cup chopped fresh cilantro

  • 1 (14-oz.) package coleslaw mix

  • 3/4 cup white barbecue sauce


  1. Preheat oven to 400°F. Place potatoes on an aluminum foil-lined large rimmed baking sheet. Bake in preheated oven until very tender, about 45 minutes.

  2. Meanwhile, heat oil in a large skillet over medium. Add onion slices, and cook, stirring often, until tender and lightly browned, 5 to 7 minutes. Add bell pepper, and cook, stirring often, 5 minutes. Remove from heat, and sprinkle with salt and black pepper.

  3. Cut a lengthwise slit down center of each potato (do not cut all the way through); squeeze sides to open. Slightly mash cooked potato pulp, and push toward opening. Top with cheese, pork, onion mixture, corn chips, and avocado; drizzle with barbecue sauce, and sprinkle with cilantro.

  4. Toss together coleslaw mix and white barbecue sauce; serve with pork-stuffed potatoes.

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