Twice Baked Potatoes

Twice Baked Potatoes


PREP TIME: 30 min

COOK TIME: 4-8 hrs

TOTAL TIME: 4-8 hrs, 30 min

  • 1 (2-3 lbs.) package Tyson® Crafted Creations Pork Shoulder for Barbeque
  • 2 baked potatoes
  • 2 tablespoons cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • Ground black pepper, to taste
  • ½ cup shredded cheddar cheese
  • ¼ cup diced cooked bacon
  • 1 cup vegetable oil
  • 6-8 cloves fresh garlic

Russet potatoes whipped with warm milk and butter, sea salt and black pepper, finish with cheddar cheese, bacon and fried garlic.

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  • Cook the pork shoulder according to package instructions. When the pork is finished, pull a little less than half of the pork using 2 forks and keep warm in the natural juices. Reserve the remaining for another meal.
  • Preheat oven at 425°F.
  • Slice the potato on top lengthwise and open by squeezing the corners of the slit. Scoop out the center of the potatoes, leaving about ¼-½ inch of potato left on the skin. Combine that potato you scooped out with the cream, butter, salt and pepper in a mixing bowl. Place back into the potato skins and top with cheese and bacon. Place back into the oven for 20 minutes.
  • While the potatoes are baking; heat the oil in a small sauce pot over medium-low heat. Once hot, carefully place the garlic cloves into the oil for 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat this step once more on medium heat and raise the heat to medium-high. Dunk the blanched garlic cloves into the hot oil for 30 seconds-1 minute. This should help crisp the garlic cloves.
  • Finish the potatoes with the fried garlic and serve with the hot pork shoulder.

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