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Avatar photoJohnson Maya

Loaded Baked Potato Recipe with Pulled Pork & Cheese

This loaded baked potato recipe features fluffy russet potatoes piled high with smoky pulled pork, melted cheddar, crispy bacon, and tangy sour cream—a hearty, flavor-packed American classic that's perfect for weeknights or game-day feasts.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 4 large russet potatoes (about 8 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 cups (about 1 lb) pulled pork, shredded and warmed
  • 1/2 cup barbecue sauce (preferably smoky hickory or Alabama white)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream (or Greek yogurt)
  • 6 strips bacon, cooked and crumbled
  • 1/4 cup sliced green onions
  • EQUIPMENT:
  • Fork
  • Baking sheet
  • Oven rack
  • Instant-read thermometer (optional)

Equipment

  • Fork
  • Baking sheet
  • Oven rack
  • Instant-read thermometer (optional)

Method
 

  1. loaded baked potato recipe recipeCard1
  2. Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly under cold water, then pat them completely dry with a clean towel. Prick each potato 6–8 times with a fork to allow steam to escape. Rub each potato with olive oil and sprinkle evenly with kosher salt. Place them directly on the center oven rack with a baking sheet on the rack below to catch drips.
  3. Bake the potatoes for 55–65 minutes, rotating halfway through, until a skewer inserts easily and the internal temperature reaches 205°F (96°C). Remove from oven and let rest for 5 minutes to set the interior.
  4. Slice each potato open lengthwise and gently press the ends toward the center to open the cavity. Use a fork to fluff the interior, lifting the starch gently. Add a pinch of salt and optional butter, mixing lightly.
  5. In a saucepan over medium heat, warm the pulled pork with barbecue sauce for 5–7 minutes, stirring frequently. Avoid boiling to prevent drying. Set aside.
  6. Evenly distribute the warm pulled pork over the fluffed potatoes. Immediately sprinkle with shredded cheddar so it begins to melt. Add a dollop of sour cream, then scatter bacon and green onions on top.
  7. For a golden finish, place under the broiler for 2–3 minutes until cheese is bubbly and slightly browned. Watch closely to avoid burning. Serve immediately with extra barbecue sauce on the side.

Nutrition

Calories: 485 | Carbohydrates: 42 | Protein: 24 | Fat: 25 | Fiber: 5 | Sugar: 8

Notes

STORAGE: Store leftover baked potatoes and pulled pork separately in airtight containers in the refrigerator for up to 3 days. Reheat the base in the oven at 375°F for 15–20 minutes; add fresh toppings after heating.
MAKE AHEAD: Bake potatoes and prepare pulled pork 2–3 days in advance. Assemble just before serving for best texture.
SUBSTITUTIONS: Use sweet potatoes for a healthier twist, Greek yogurt instead of sour cream, or turkey bacon for a lighter crunch. For vegetarian option, swap pulled pork with seasoned black beans and smoked paprika.
PRO TIPS: For crispier skins, rub potatoes with a pinch of baking soda before oiling. Always fluff gently—over-mixing creates a gummy texture. Layer toppings in order: hot meat first, then cheese, then cold items.
SERVING SUGGESTIONS: Serve with grilled corn, watermelon feta salad, or a crisp green salad. Great for game day, weeknights, or potlucks.
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