Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 12 small russet baking potatoes (each about 3 1/2" to 5" in lenth)
  • 8 tablespoons butter
  • 2 tablespoon Kansas City Spice Rub (divided)
  • 2 teaspoon worcestershire sauce
  • 1 recipe Instant Pot BBQ Pulled Pork (warmed through)
  • 4 ounces sharp cheddar cheese (shredded )
  • sour cream for serving
  • Jim Beam BBQ Sauce for serving

Instruction

  • Preheat the oven to 400°.
  • Scrub the potatoes and pat dry with a paper towel. Use a very sharp knife to poke several venting holes into the potatoes.
  • Pour a little olive oil (about 1/2 teaspoon at a time) into your hands and rub the potatoes so they are well coated in olive oil.
  • Transfer the potatoes to a rimmed baking sheet and bake for one hour or until the potatoes are tender.
  • Let the potatoes cool for 15 minutes until they're cool enough to handle. Use a very sharp knife to slice the potatoes in half, lengthwise.
  • Turn the oven up to 425°.
  • Use a small spoon to scoop the flesh from the potatoes, leaving about 1/4" rim of potato flesh in each skin. Set aside.
  • Add the butter and 1 tablespoon of the Kansas City Spice Rub to a small bowl. Cover with plastic wrap and microwave in 20 to 30 second bursts until the butter is melted. Add the worcestershire sauce and stir to combine.
  • Brush each of the skins with the butter mixture on the inside and outside. Transfer the potato skins to a rimmed baking sheet, cut side down and bake for 15 minutes.
  • Flip the potato skins and sprinkle them with the remaining Kansas City Dry Rub mixture. Bake for an additional 5 minutes.
  • Fill the potato skins with 1/4 to 1/3 cup of the Instant pot Pulled pork. Top with grated cheddar cheese and bake for 5-8 minutes until warm and bubbly.
  • Serve with sour cream, extra BBQ Sauce and chopped parlsey -- you know for a little color and green...