Pulled Pork Nachos
These pulled pork nachos get served on a baked potato for a fun - and gluten-free - twist. Dress them up or down as you please for a perfect meal.
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Servings: 6 servings
Calories: 417kcal
Ingredients
- 3 Idaho potatoes
- 3 1/2 cups pulled pork
- 1 2/3 cups shredded cheddar cheese
- 2 stalks green onion
- 1/4 cup sour cream
Instructions
- Preheat your oven to 375 degrees, and prepare your potatoes. Wash each of them very well, scrubbing the skin to be sure the dirt it off. Dry the potato then pierce with a fork four to five times.3 Idaho potatoes
- Bake in your oven for 45-60 minutes, depending on the size of your potatoes. You can use a meat thermometer to check them. They're done when the inside reaches 270 degrees.
- While the potatoes are cooking, warm up your pulled pork or cook it so that it will be done at the same time.3 1/2 cups pulled pork
- Clean and slice green onion on the bias while the potatoes are baking. Shred your cheese just before serving.2 stalks green onion, 1 2/3 cups shredded cheddar cheese
- Once the potatoes are baked, let them cool for five or so minutes. Set up your nacho bar with all your ingredients. That lets everyone place the toppings they want in the quantities they want onto their "nacho" base.
- Then cut a slit in the top of the potato and carefully squeeze it together to open it up like a bowl. Simply spoon the toppings onto your potato, and use a knife and fork to enjoy immediately.
Notes
- Use a half potato for each serving. Some eaters may enjoy the whole potato, however!
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1"nacho" | Calories: 417kcal | Carbohydrates: 35g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 1179mg | Fiber: 3g | Sugar: 23g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.