Welcome back to The Barbecue Lab. My name is David Gafford and this is Melissa and
today we're going to teach you what we like to do with pulled pork leftovers by
making potato skins filled with pulled pork.
All right, so this is one of the things that we love to do with pulled pork
leftovers is we turn them into potato skins like you might find at your
favorite restaurant that serves a kind of bar food. So Melissa, tell us a little bit
about what we're going to do with these potatoes to turn them into potato skins.
We're going to use a fork and we're going to poke some holes through the
potatoes to let out some steam, give them some steam vents then we're going to coat
them generously with olive oil all around and some cracked sea salt and
just to give the skin some nice flavor. Now, once we actually get them out there
we're gonna probably cook them for what 45 minutes to an hour? Probably close to an hour.
So, we want the potatoes to be nice and done, but we don't want them to
be completely mushy yet, right? Because we're going to put them
back on the grill right? Right. We want the skins to be nice and
firm, crispy. All right, so let's go ahead and put these together we'll get them
out on the grill, put them on some smoke.
All right, so we have the potatoes, we're just going to stick them out here on the grill.
Now, we've got our Kamado fired up and on our kamato you notice we have the
diverter plate in. Our goal is we want to put these potatoes on, but not directly over
the heat, so we're going to go ahead and just stick these on the grill.
We want that diverter plate to be able to protect them while they're
out here cooking on the grill and we've got our Kamado fired up to right
around 350-400 degrees, and we're going to let these roll.
So we've had the potatoes on the grill for right around 60-70 minutes
and so it's time to get them off
get them inside let them cool down for a minute, and then we'll scoop them out and
make these potato skins, so come on over.
Check that out.
All right, so we've gotten the potato skins scooped out and we're ready to add
our pulled pork and our cheese, but before we do that, Melissa what do we
traditionally do? We want to add some barbecue sauce to our pork.
Now, this is the barbecue sauce that we teach you how to make here on our channel.
We call this our favorite barbecue sauce, and if you'd like this recipe we'll put it in
the description down below. But this is just the recipe that we use around here
at the house for whenever we need barbecue sauce, and this is one of our
favorites and we hope you'd give it a shot, but for now, we're going to load a
little bit of this on here and we're gonna go ahead and make it so that this
is nice and saucy before we get the cheese on top.
All right, so we have our barbecue sauce on our pork and we're ready to go ahead and get the pork in
the skins and then we're going to top it with cheddar cheese, nothing too complex
about this process, we're just going to take a generous amount of pulled pork, put it
right here inside the potato skin, and then we're gonna top it with our cheddar
cheese on top and get it all nice and melty out on the smoker.
So, we're going to go ahead and get these all set up,
and then we'll have you join us, as we put them out on the smoker in just a minute.
Alright, so we've got our Kamado going here about 400 degrees,
anywhere between 350-400 is going to be fine.
The whole idea is we just want to really
melt the cheese on the top here, get that pork warmed up, awesome and delicious.
We really just need probably about 10-15 minutes on the grill,
that's probably about it.
Now, we also have some pecan chunks going in the bottom of
the Kamado to give us a little bit of pecan smoke flavor as well, but we're
going to put these on, in 15 minutes we'll come back,
it should be nice and golden-brown and delicious.
All right, while David's putting those potato skins on the grill, we're going to go
ahead and make some sour cream and onion dip to put on top of our potato skins.
So, I have about a half cup of sour cream, one scallion or green onion, about a
tablespoon of fresh chopped chives and then 1/8 of a teaspoon of salt, garlic
powder and onion powder. So, we're gonna go ahead and mix those in.
So, our potato skins have been on for right around ten minutes between 350 and
400, it's actually been hovering right around 375 is where the grill has been for
the last nine or ten minutes. So, I want you to take a look and see where these
potato skins are. The cheese should be nice and melty on top we should be
pretty much ready to take these in
That's what I'm talking about. That cheese is nice and melty, you see a
little bit of bubbling on the pork, which is exactly what we're looking for. So I'm
gonna call these done, we're going to take them in and let them sit, and once
they've sat for a few seconds then we'll go ahead and try them, and we're gonna
have some pulled pork potato skins. Perfect use of leftovers.
So we've got the potatoes off the grill, they've been resting for about 10 minutes, and we're
ready to try them. But before we do, we're gonna go ahead and put a little bit of
this sauce on top, and Melissa you helped make this, but basically what would you
do, just drizzle it on the top? Yeah, I would just spoon some on top. All right,
so let's get this on the plate,
and spoon a little bit of this on top.
Spread it out a bit.
Now, if you have some leftover say, green onions, or some chives
or something like that from when you cut them up, this is great time to garnish
the top. But we're going to go ahead and get this give this a try.
Let's see how we did.
All right, ready? Cheers.
That is so good.
I love the flavor that smoking this on the kamado has given it.
I can really taste the smoke of that wood.
It's not very often you get smoked
potato skins, but smoking the potatoes on the grill, and then putting
them back on the grill to melt the cheese, and bring the pork up to
temperature, I'm telling you guys this is a winner because it's both
kind of vinegary, and cheesy, and sweet. And then the chives.
Yeah, the chives just add to it.
Guys, this is a winner. It's one that you need to try.
So, smoked potato skins, use that leftover pulled pork. This is a great way to use
that up, and it's a great game day food. This is one you can make for the
football game, make for the baseball game, whatever game you have coming on.
Tailgate food! Listen, this one is a winner gang.
I hope if you found this video helpful you'll like and
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out on the grill. This has been David and Melissa from The Barbecue Lab,
and we can't wait to see you next time.