Loaded potato skins have always been a favorite of mine. There is just something about them that makes me crave them. I don’t eat them nearly as much as I would like to, which is definitely a good thing, otherwise I would weigh at least 600 pounds. But because they are so full of flavor and are so fattening is exactly why I love them so much. We all know FAT tastes good. I make them at home sometimes, but again, we don’t eat them nearly as much as I would like. For the most part, I try to keep our meals relatively healthy. But every now and then, I just have to give in to the urge and splurge.
We had some pulled pork that we froze the last time Larry had the smoker out. I am always on the look out for good recipes and I was looking for something different to do with the pulled pork, since that is what we took down for dinner. In my quest, I came across a recipe that combined the pulled pork with the potato skin, minus the skins. How could I resist? I just had to try it. I am very glad I did too.
Loaded Pork and Potato Casserole
4-6 potatoes, peeled and cut into wedges or large cubes
4-5 pieces of bacon, cooked and diced
1- 1 1/2 lbs cooked shredded pork
1 1/2-2 cups shredded cheddar cheese
1/4 cup green onions, sliced thin
1/3 each red and yellow bell peppers, diced small
sour cream, optional for topping
bleu cheese dressing, optional
Tobasco sauce, optional
Ranch dressing optional
Preheat the oven to 375* F or 200* C
Spray a deep baking dish with cooking spray
Peel the potatoes and cut into either wedges or large cubes and par boil for about 10 minutes, or until they are tender. Once the potatoes are done, place them in the baking dish.
Sprinkle as much cheese over the potatoes as you like.
Add a layer of pork over the potatoes, then add another layer of cheese. Finish by scattering the bacon, green onions and diced peppers over the top. Cover with aluminum foil and bake for about 40 minutes, or until the cheese is all melted and the potatoes are fully cooked.
When the casserole is done, you can top it with all your favorite toppings just like you would top loaded potato skins. I served it with the last of zucchini cheese bread and some green beans topped with tomatoes, garlic and onions. I went with a white blend as my wine choice, but any wine would do very well with this dish. This dish would be very good with chicken too. For all you vegetarians and vegans out there, you can simply leave off the pork and the bacon or substitute your favorite vegetarian protein choices instead. It is going o be a winner no matter how you choose to serve it.