BBQ Pork Nacho Stuffed Twice Baked Potato

Prep Time
Cook Time
2h 5m
Ready In

"I had a lot of Nacho fixings leftover from Super Bowl Sunday(Feb.1st.),and didn't want anymore Nachos.So,this is what happened with the leftovers. This recipe makes one serving,so if you need more just adjust accordingly.The " Prep" time includes the half hour needed to cool off the potato enough to handle. " Cook " time includes the second baking time. If desired,top with sour cream and/or guacamole.Submitted to " ZAZZ " on 2/4/15. " Keep Smiling :)"

Original recipe yields 1 serving


  • Serving Size: 1 (212.8 g)
  • Calories 315
  • Total Fat - 18.2 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 42.7 mg
  • Sodium - 925 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 3.4 g
  • Sugars - 2.5 g
  • Protein - 15 g
  • Calcium - 35.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 375 degrees.

Step 2

While oven is preheating,prick potato with fork so steam can escape(you don't want a big mess to clean up ;))then coat potato with oil.

Step 3

Place potato directly on middle rack in center of oven,bake for 1 hour or until done.

Step 4

Cool for at least 30 minutes,or until you handle it without burning yourself.

Step 5

Preheat oven to 375 degrees for a second time.

Step 6

Remove thin slice from top of potato,scoop out pulp leaving a thin shell and place pulp in a medium size bowl.

Step 7

To mashed pulp add butter,garlic powder,salt,pepper,and 1 1/2 Tablespoons Salsa Con Queso.

Step 8

Return potato mixture to shell and make a "well",add BBQ pork inside well.

Step 9

Place filled potato into an oven safe baking dish,cover pork with remaining Salsa Con Queso and bake for 30 minutes or until pork is heated through.

Step 10

If using,top with green onions.

Tips & Variations

No special items needed.


What a great idea, and this did not disappoint. For personal preferences I used much less butter (but it still imparted a nice flavor) and cheese + salsa, instead of the salsa cheese dip. Everything went together nicely and it was well enjoyed. I had some guacamole in the frig, so put a dollop on top, and that was yummy with it too.

review by:
(3 Mar 2015)