BBQ Pork Nacho Stuffed Twice Baked Potato
February 04, 2015
"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 :)"
- 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
Preheat oven to 375 degrees.
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.
Place potato directly on middle rack in center of oven,bake for 1 hour or until done.
Cool for at least 30 minutes,or until you handle it without burning yourself.
Preheat oven to 375 degrees for a second time.
Remove thin slice from top of potato,scoop out pulp leaving a thin shell and place pulp in a medium size bowl.
To mashed pulp add butter,garlic powder,salt,pepper,and 1 1/2 Tablespoons Salsa Con Queso.
Return potato mixture to shell and make a "well",add BBQ pork inside well.
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.
If using,top with green onions.
Tips & Variations
No special items needed.