- PREP TIME15 MINS
- COOK TIME40 MINS
- SERVES6 – 8
Satisfy that warm bellied craving with a pork tornado. Piled high to hog heaven, these crisp and smoky skins are loaded with thunderous flavor. Call up your crew and make these finger lickin,’ double pork starters. Keep grillin’ and pork out.
- 4 BAKER-STYLE POTATOES, COOKED
- 2-3 CUPS PULLED PORK
- 2 TBSP. TRAEGER TEXAS SPICY BBQ SAUCE
- 2 TBSP. TRAEGER APRICOT BBQ SAUCE
- 2 TBSP. BUTTER, MELTED
- 2 CUPS MOAZZARELLA CHEESE
- FOR SERVING GREEN ONION, CHOPPED
- FOR SERVING CHEDDAR CHEESE
- FOR SERVING BACON, CHOPPED
- FOR SERVING SOUR CREAM
When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450F), close the lid and preheat for10 to 15 minutes.
Coat the cooked potatoes in canola oil and sprinkle evenly with salt.
Place the potatoes on the grill grate and cook them for 25-30 minutes, or until soft in the middle when pricked with a fork
Cut the potatoes in half and hollow out, leaving 1/4″ of potato behind on skin.
Brush the inside of the skins with melted butter. Place back on grill and close lid. Cook for 5-6 minutes or until golden brown.
Combine the pork and BBQ sauces. Fill the skins with the pork, top with cheese and put back on the Traeger with the lid closed, just long enough to melt the cheese.
Garnish with chopped onions and bacon, cheddar cheese and sour cream.
Serve and Enjoy!