Leftover pulled pork gets a delicious new life in these Pulled Pork Twice Baked Potatoes. This simple, satisfying all-in-one meal pairs creamy, cheesy twice-baked potatoes with smoky pulled pork for a comforting dinner that works for weeknights, cookouts, or casual gatherings.
Pulled Pork Twice Baked Potatoes
Smoked pulled pork and fluffy baked Russet potatoes are a natural match. These twice-baked potatoes start with tender baked potatoes whose insides are whipped with butter, sour cream, cheese, and chives, then topped with reheated pulled pork and returned to the heat just long enough for the cheese to melt and the flavors to meld. The result is a hearty, crowd-pleasing dish that’s easy to scale and perfect when you have leftover smoked pork.
If you already make pulled pork in large batches, this recipe is an ideal way to use the extras. It’s flexible: prepare everything on a pellet grill or smoker for that extra smoky finish, or bake and finish in an oven or large air fryer. The technique keeps things straightforward while delivering big flavor.
Use good-quality leftover pulled pork that’s been kept refrigerated and reheated gently before assembling. If you need a smoked pulled pork recipe, use your trusted method for a shoulder or pork butt and plan to reserve a couple of cups for this dish.
Why You’ll Love This Dish
- Bold, complementary flavors: Smoky pork and creamy potato filling pair for robust, comforting bites.
- Flexible cooking options: Works on a pellet grill, smoker, oven, or a large air fryer.
- Comforting and filling: A satisfying single-plate meal that’s perfect for family dinners.
- Great for leftovers: A smart, tasty way to use extra pulled pork and stretch a meal further.
Get more Traeger recipes and smoked-bbq ideas to pair with this dish.
Recipe Shopping List
Most of these items are pantry staples. Quantities are provided in the recipe card below.
- Cooked shredded pulled pork (leftover or freshly reheated)
- Large Russet potatoes
- Olive oil
- Kosher salt
- Butter
- Sour cream
- Shredded cheddar cheese
- Chopped green onions or chives
How To Make This Recipe
Below is an overview of the steps. Follow the detailed instructions in the recipe card for the exact times and measurements.
- Prep: Preheat your cooking device to 375°F. Rub potatoes with olive oil and salt and pierce them to allow steam to escape.
- Cook: Bake or smoke the potatoes until tender when tested with a skewer.
- Make the filling: Scoop out potato flesh and mix with butter, sour cream, half the cheddar, and chopped chives until smooth and creamy.
- Assemble: Return the potato filling to the skins, pile on reheated pulled pork, and sprinkle with remaining cheddar.
- Finish: Bake or smoke for 10–15 minutes more until the cheese melts and everything is hot throughout. Serve with optional BBQ sauce.
Recipe FAQ
How should I store leftovers? Keep leftovers in an airtight container in the refrigerator for up to three days.
Can I reheat these? Yes. Reheat in an oven or air fryer to preserve texture, or use a microwave for a quicker option—heat until hot all the way through.
Can this be made ahead? Yes. You can bake the potatoes and prepare the filling in advance. Refill and add pulled pork just before the final bake so everything stays fresh and the cheese melts nicely.
Serve This With…
- Classic vinegar coleslaw for brightness
- Smoked baked beans for a barbecue-style plate
- A fresh salad—strawberry salad or mixed greens—balances the richness
Other Ideas for Leftover Pulled Pork
- Smoked pulled pork chili
- Fried rice with pulled pork
- Poutine topped with pulled pork and gravy
- Pulled pork nachos
- Pulled pork baked beans
- Pulled pork tortilla soup
- Pulled pork tacos or sliders
- Pulled pork enchiladas
Pulled Pork Twice Baked Potatoes
These twice-baked potatoes topped with pulled pork make an easy, crowd-pleasing meal. The potato filling is creamy and cheesy, and the pork brings smoky, savory flavor.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients
- 2 cups cooked shredded pulled pork
- 4 large Russet potatoes, washed and dried
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- ½ cup butter
- ½ cup sour cream
- 1 cup shredded cheddar cheese, divided
- 4 tablespoons chopped green onions or chives
Instructions
- Preheat your pellet grill, smoker, oven, or a large air fryer to 375°F.
- Coat the potatoes with olive oil and sprinkle with kosher salt. Place them on foil or directly on the rack and pierce the skins a few times with a fork.
- Cook the potatoes until tender, when a wooden skewer slides in easily.
- Reheat the pulled pork gently while the potatoes finish cooking.
- Remove the tops of the potatoes, scoop out the flesh, and place it in a bowl.
- Mix the potato flesh with butter, sour cream, half the cheddar, and the chives until creamy. Spoon the mixture back into the potato skins.
- Top each stuffed potato with shredded pulled pork and the remaining cheddar cheese.
- Return to the heat for about 10–15 minutes, or until the cheese melts and everything is hot throughout.
- Serve immediately. Add a drizzle of your favorite BBQ sauce if you like.
Nutrition Information (per serving)
Calories: 949 | Total Fat: 54g | Saturated Fat: 27g | Trans Fat: 1g | Unsaturated Fat: 16g | Cholesterol: 157mg | Sodium: 2844mg | Carbohydrates: 90g | Fiber: 5g | Sugar: 21g | Protein: 30g