Slow Cooker
Barbecue-Stuffed Potatoes
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Ingredients
- 6 russet potatoes, scrubbed and rinsed
- 2 Tbsp vegetable oil
- 1 tsp kosher salt
- 1 (8-oz) block processed cheese
- 3 cups reserved chopped pork (from Cajun Okra and Tomatoes Pork recipe)
- 1½ cups barbecue sauce
- 1 (8-oz) carton sour cream
- ¼ cup sliced green onions
Instructions
- Rub potatoes with oil; sprinkle with salt, and wrap tightly in aluminum foil.
- Place potatoes in a 5- to 6-quart slow cooker. Cover and cook on LOW 7 to 8 hours or until tender.
- Melt cheese according to package directions.
- Stir together pork and barbecue sauce; microwave until hot.
- Cut a lengthwise slit in potatoes; push ends to open. Top with barbecue pork, cheese, sour cream, and green onions.