I know y’all have some potatoes lying around the house, everyone does! These BBQ Pulled Pork Potato Skins are the PERFECT way to use them up! They’re the perfect twist on a traditional potato skin, and trust me when I say anyone you make them for will fall in love so fast… if you don’t eat them all first! They’re super easy to make, so let’s get right into it!
I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their brand new vegan finely shredded cheddar cheese & chipotle vegenaise! They’re so dang good and really send this recipe over the top!
Here’s what you’ll need to make them!
- 4 baked potatoes, cooled
- 2 cans brined jackfruit, rinsed and drained
- 1 cup barbecue sauce
- 2 tbsp apple cider vinegar
- 1 tbsp + 2 tsp garlic powder
- Salt and pepper to taste
- Follow Your Heart Cheddar Shreds
- Follow Your Heart Chipotle Vegenaise
- Sliced green onion
- ½ cup melted vegan butter
You can also top them with whatever you want, even some basic coleslaw would be amazing on top of these! Or pickles!
And here’s how to make them!
- Bake your potatoes until fork tender and allow to cool almost completely.
- Cut them in half and scoop out the insides, leaving around 1/4” of potato in the skin.
- Melt your butter and mix in 2 tsp garlic powder plus salt to taste. Brush that on both sides of the potato.
- Preheat your oven to 425F, flip your potatoes cut side down and bake for 10 minutes, flip them over, and bake an additional 10 minutes until slightly browned and the skins are crisp.
- In a skillet over medium heat add your jackfruit with a little cooking oil. Once it browns, add in your barbecue sauce, apple cider vinegar, 1 tbsp garlic powder, and salt / pepper to taste. Shred the jackfruit and cook for 5-7 minutes.
- Fill your potato skins with jackfruit and top with cheddar shreds. Place back in the oven for 10 minutes until the cheese is melted.
- Top with chipotle vegenaise and sliced green onion.
See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. Like. Super fucking instantly.
But that’s it! Super easy, super delicious, and definitely something amazing to make when you’re craving potatoes, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.
Barbecue Pulled Pork Potato Skins
These VEGAN BBQ Pulled Pork Potato Skins are such a showstopper, and the perfect way to elevate a baked potato.
Ingredients
- 4 baked potatoes cooled
- 2 cans brined jackfruit rinsed and drained
- 1 cup barbecue sauce
- 2 tbsp apple cider vinegar
- 1 tbsp + 2 tsp garlic powder
- Salt and pepper to taste
- Follow Your Heart Cheddar Shreds
- Follow Your Heart Chipotle Vegenaise
- Sliced green onion
- ½ cup melted vegan butter
Instructions
-
Bake your potatoes until fork tender and allow to cool almost completely.
-
Cut them in half and scoop out the insides, leaving around 1/4” of potato in the skin.
-
Melt your butter and mix in 2 tsp garlic powder plus salt to taste. Brush that on both sides of the potato.
-
Preheat your oven to 425F, flip your potatoes cut side down and bake for 10 minutes, flip them over, and bake an additional 10 minutes until slightly browned and the skins are crisp.
-
In a skillet over medium heat add your jackfruit with a little cooking oil. Once it browns, add in your barbecue sauce, apple cider vinegar, 1 tbsp garlic powder, and salt / pepper to taste. Shred the jackfruit and cook for 5-7 minutes.
-
Fill your potato skins with jackfruit and top with cheddar shreds. Place back in the oven for 10 minutes until the cheese is melted.
-
Top with chipotle vegenaise and sliced green onion.
