Red River Shoot Out Pigskins

Get ready to score a touchdown with these irresistible *Red River Shoot Out Pigskins*! Perfect for game day, these loaded potato skins are the ultimate combination of crispy, golden-brown russet potatoes overflowing with juicy barbecue pulled pork, gooey melted cheddar cheese, and savory crumbled bacon. Each bite is finished with a drizzle of tangy barbecue sauce, a dollop of creamy sour cream, and a sprinkle of fresh green onions for a flavor-packed experience that will have your guests cheering. Easy to prepare and bursting with bold, smoky flavors, this crowd-pleasing appetizer is ideal for tailgates, parties, or your next cozy night in. Whether you’re gearing up for the Big Game or simply craving indulgent comfort food, these loaded pigskins deliver every time!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 6 large Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 2 cups Barbecue pulled pork
• 2 cups Shredded cheddar cheese
• 1 cup Sour cream
• 2 tablespoons Green onions (sliced)
• 1 cup Cooked bacon (crumbled)
• 0.5 cup Barbecue sauce

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Step 2

Thoroughly wash and scrub the russet potatoes. Pat them dry with a kitchen towel.

Step 3

Pierce each potato several times with a fork. Rub each potato with olive oil and sprinkle with salt.

Step 4

Place the potatoes on the prepared baking sheet and bake for 45 minutes to 1 hour, or until they are tender when pierced with a knife. Allow the potatoes to cool slightly, about 10 minutes.

Step 5

Once cool enough to handle, slice each potato in half lengthwise. Scoop out the centers of the potatoes, leaving about 1/4 inch of potato flesh intact along the skins. Save the scooped-out potato for another use, like mashed potatoes.

Step 6

Brush the inside and outside of each potato skin with a bit more olive oil. Place them flesh-side-up on the baking sheet and bake for 10 minutes to crisp up.

Step 7

Remove the potato skins from the oven and fill each one with barbecue pulled pork. Top with shredded cheddar cheese.

Step 8

Return the filled potato skins to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.

Step 9

Drizzle the tops with barbecue sauce and add a dollop of sour cream. Garnish with crumbled bacon and sliced green onions.

Step 10

Serve hot and enjoy this game day favorite!

Nutrition Facts

Serving size	3149.1 grams (3149.1g)

Amount per serving	% Daily Value*
Calories	6422

Total Fat 360.60g	462%
Saturated Fat 157.80g	789%
Polyunsaturated Fat 2.80g
Cholesterol 967mg	322%
Sodium 13672mg	594%
Total Carbohydrate 502.30g	183%
Dietary Fiber 32.70g	117%
Total Sugars 105.30g
Protein 324.00g	648%

Vitamin D 0IU	0%
Calcium 2312mg	178%
Iron 33mg	184%
Potassium 11884mg	253%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 19.8%

Carbs: 30.7%