Slow-Cooked Pork Potato Skins Recipe

Slow-Cooked Pork Potato Skins Recipe
Staff Writer
Slow-Cooked Pork Potato Skin Recipe
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Slow-Cooked Pork Potato Skin Recipe

Two of the best comfort foods together at last! Slow-cooked pork and potato skins make a perfect match. 

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4
Servings
832
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 medium-sized russet potatoes, scrubbed and dried
  • 2 Cups slow-cooked pork
  • 1/2 Cup heavy whipping cream
  • 2 Tablespoons melted butter
  • Salt, to taste
  • Black pepper, to taste
  • 2 Cups slow-cooked pork

Directions

Preheat oven to 400ºF.
 
Pierce the potatoes in several places with a fork. 
 
Place potatoes on the middle rack of the oven and bake for 45 minutes, or until they are soft all the way through when pierced with a fork. Remove from oven and let cool for 10-15 minutes.
 
While potatoes are baking, follow instructions for slow-cooked pork
 
Cut each potato lengthwise and carefully scoop out insides with a spoon. 
 
In a large mixing bowl, blend potatoes, butter and cream with a whisk or hand mixer until light and airy. Mix together slow-cooked pork with potato mixture, salt, and pepper. 
 
Place filling into each skin halve, and return to the oven for 3-5 minutes.  
 
Top with sour cream, cheddar cheese, or your favorite garnish. 

Nutritional Facts

Total Fat
87g
100%
Sugar
3g
3%
Saturated Fat
32g
100%
Cholesterol
104mg
35%
Carbohydrate, by difference
5g
4%
Protein
6g
13%
Vitamin A, RAE
45µg
6%
Calcium, Ca
31mg
3%
Choline, total
24mg
6%
Fluoride, F
1µg
0%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
75mg
11%
Selenium, Se
7µg
13%
Sodium, Na
2732mg
100%
Water
30g
1%
Zinc, Zn
1mg
13%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.