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

  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

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.
  2. Cut open baked potatoes. 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.
  4. Wrap potatoes individually in plastic wrap, then place into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

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
  2. Reheat in microwave for 1-2 minutes.

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.

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!

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