Crispy, delicious Smoked Potato Skins is a quick and easy appetizer that is perfect for parties, weekend snacks and more. These are loaded with pulled pork, and all of your favorite toppings!
Are you more of an app person or wait until the main course type? I love appetizers, okay! haha Whenever I’m out eating I swear I feel like I have to try everything, I can’t be the only one, right? Potato Skins are definitely one of my go-tos if I’m out at a bar and they’re on the menu. They never disappoint.
I love how versatile these Smoked Potato Skins are. You can literally add whatever you’re in the mood for and serve them as a side, appetizer or the main dish.
- I recommend using Russet Potatoes, they will produce the crispiest potato skins.
- Coat the potatoes in canola oil and a little kosher salt before baking.This also helps produce a nice crispy skin.
- Use the leftover potatoes that you scoop out and save for a side dish like my Smoked Gouda Mashed Potatoes
- These potato skins are served best shortly after cooking. However, they can be reheated in the oven, microwave or airfryer.
- If you want to freeze any left over pulled pork be sure to shred it, let it cool then put it into a gallon freezer bag and let all of the air out. Freeze for uptown 3-4 months.
Questions about the Potato Skins? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Easy Smoked Potato Skins
- 4-5 lb Pork Shoulder
- 6 Russet Potatoes
- 3-4 Tablespoons Yellow Mustard, as needed
- 3-4 Tablespoons Paprika, as needed
- 3-4 Tablespoons Garlic Powder, as needed
- 3-4 Tablespoons Chili Powder, as needed
- 1½ Tablespoon Cayenne Pepper, as needed
- 3-4 Tablespoons Onion Powder, as needed
- 3-4 Tablespoons Brown Sugar, as needed
- Kosher Salt and Black Pepper, as needed
- 2½ Tablespoons Liquid Smoke
- Chopped Green Onion, for garnish
- Crispy Fried Onions, for garnish
- ¾-1 Cup Barbecue Sauce, as needed
- 1 Cup Monterey Jack Cheese
- 1 Cup Melted Butter
- Preheat the oven to 375°F.
- Pierce the pork a few times all over then coat in yellow mustard and generously season with, paprika, garlic powder, chili powder, cayenne pepper, onion powder, brown sugar, kosher salt and black pepper.
- Place the pork in a large Crock Pot then add a couple splashes of liquid smoke. Cover and cook on high for about 5-6 hours until the pork is fork tender. Pull apart once tender and lightly toss in your favorite barbecue sauce.
- Clean and dry your potatoes and poke them about 8-10 times using a fork. Rub the potatoes with a little canola oil and sprinkle generously with salt. Bake for about 50-60 minutes or until they are cooked through. Let them sit until they are cool enough to handle. Once cooled, slice the potatoes in half lengthwise.
- Use a metal spoon to scoop out a majority of the baked potato into a medium sized Tupperware dish, leaving about 1/4 inch thick edges of potato around the skin. Save the potato mash for another recipe.
- Set the skins on a baking sheet and brush the inside with melted butter and lightly season the potatoes with a little salt, paprika and chili powder. Bake the skins for about 2-ish minutes until slightly crisp. Remove from the oven.
- Top each potato with about 2 oz or so of the smoked pulled pork. Drizzle all of the potato skins with additional BBQ sauce and then top each with a generous helping of shredded cheese, green onion and crispy fried onion.
- Turn the oven down to 365°F. Place the baking sheet with the loaded potato skins into the oven and bake until the cheese is completely melted on top of the potato skins. Top the finished potato skins with chopped sliced green onions, enjoy!