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Pulled Pork Stuffed Potatoes - Lunch Version

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Pulled Pork Stuffed Potatoes - Lunch Version

Katie
The Cook
4 Servings
5 Ingredients
2 Comments

Baked potatoes stuffed with roasted, shredded BBQ pork make a fast and filling lunch.

4 Servings
5 Ingredients
2 Comments

Ingredients

  • 1 cup cook and shred Pork Roast
  • ½ cups Barbecue Sauce
  • ½ cups Cheddar Cheese, Shredded
  • ¼ cups dice Green Onion (Scallion)
  • 4 medium cook Russet Potato

Containers

Supplies

  • Labels
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix together roast, barbecue sauce, cheese and green onions.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, mix together roast, barbecue sauce, cheese and green onions.
  2. Once potatoes are done cooking, cut open. Using a fork, scrape and remove half of potatoes insides so there is room to add the stuffing. Save potatoes insides for a side dish another day.
  3. Scoop roast mixture into potatoes.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 stuffed potato
Amount Per Serving
Calories
465
Total Fat
15g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
87mg
Sodium
449mg
Total Carbohydrates
51g
Fiber
3g
Sugar
11g
Protein
32g
WW Freestyle
13

2 Comments

Join the discussion
    1. Tiffany – I have had no issues with the potatoes not holding up after freezing and reheating. They are delish!