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
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?
- 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.
- 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.
- In a bowl, mix together roast, barbecue sauce, cheese and green onions.
- 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.
- 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 discussionHas anyone done this recipe? I am curious how the potato held up being cooked and then frozen.
Tiffany – I have had no issues with the potatoes not holding up after freezing and reheating. They are delish!