Pulled Pork Potato Skins on a Pellet Grill

[Music]hey this is Marc Williams of swan-likebarbecue today we’re going to show youhow we do pulled pork potato skins Ihave a little bit of leftover pullreport from a hog we cook with how tobarbecue right y’all make sure to checkthat video out when they release itwe’re gonna take these potato skins andget them prepped up and get them outthere on the grill or grill super backonce they get done we’re gonna top itwith a barbecue ranch sauceyou know this gonna be a good eat potatoskin let’s get started now for thisrecipe I’m gonna cook some fresh bakedpotatoes I like to use a little bit ofolive oil and then come back with somesea salt before I’m gonna wrap it uptight and full once you get them allwrapped up they’ll be ready for a 400degree oven and we’re gonna set a timerfor one hour we’ll check them in 1 hourjust use a fork see how tender they areand pull them when you feel comfortableyou want to allow plenty of time to cooloff and get to at least room temperaturethat would it be easy to get the fillingout and not damage the skin for thisrecipe today we’ll be cooking on ourgrill a grill silverback I’m gonna fillthe hopper up with some bear mountaincherry pellets get it set to 275let it come on up to temp and we’ll getthese potato skins on the first thing wegot to do is get these potatoes prep getthem cut in half and get all the feelingout so we’ll have a room and stuff soyou can use leftover potatoes or you cancook them just for this recipe you justwant to make sure there are no warmerthan room temp is have them straightdown the middle then you’re just gonnatake a spoon gradually hold them outthat way you got plenty of room to getall this pooled pork in there and that’swhat you’re looking for still leave alittle bit of potato around the edgethat way it holds up well to all thispool of pork Griffin to put in there andthen we’ll move on to the next one toget this leftover pulled for warmed upenough to where we can handle it and getit stuffed any potatoes I got it placedin a ziplock bag I’m gonna add a littlebit of liquid to it that way it doesn’tdry out and reheat process just a littlebit of vinegar sauce will get it sealedup place it in an old trusty microwaveand do it for 30 seconds at a timebetween these 30 seconds toss it aroundmix it up good once you get it good warmwhere you can break it down we’ll getthem stuffed in these potatoes now thatwe got all the ingredients prepped forthese pulled pork potato skins we’regonna go ahead and get them assemblednow we have them all laid out I’m gonnaflip them all over because I want to geta little bit more flavor on the outsideof these potato skinsthis will help them get a little bitcrispier in the grill and then I’m alsogonna drizzle a little light layer ofolive oilthere’shelp the salt-and-pepper stick tool andall I have is just a 50-50 mix of saltand pepper and it’s all not gonna stickto the outside skin we’re just gonnamake a little bit of effort try to getsome flavor so same thing I’m gonnasprinkle just a little bit on the insideof the tailor now we have our pulledpork go ahead and get them loaded we’regonna fill these potatoes up this is astar of the show here this porch stillpacked full of moisture too now that wegot the pork in the potato skins I’mgonna drizzle just a little extrabarbecue sauce over we’ve got deepbarbecue sauce here just to let it soakdown in there as they’re cooking you canuse any sauce you’d like a vinegar saucewith good mood here once we get thesauce drizzled on we get the cheeseapply it on top good bit of this isgonna fall off but I’m gonna put as muchon it as I can and use any kind ofcheese you would like you know pepperjack mozzarella and if you like me toget a little heavy-handed you got to usea different kind on the last two nowwe’re gonna get the jalapenos placeright on top we’ve got these potatoskins dressed up stuff for that goodpulled pork we’re going for thatbarbecued nacho flavor but in a potatoskin these are ready to get on a pit solet’s get them out there on the silverpack running 275 and we’ll get thischeese good and melted so we’re gonnaget these potato skins placed directlyon the rack we’re gonna use the roundbars kind of hold them steadycooking at 275 it’s gonna slowly meltthis cheese and we’ll make sure to get alittle bit of smoke on them we’ll getthe lid shut and check on them in a fewminutes once we get these potato skinsoff the pellet grill we’re gonna top itwith a barbecue ranch sauce just startwe’ve got half a cup of sour cream 1/2 acup of mayo half a cup of your favoritebarbecue sauce this is killer hogs Dbarbecue sauce and then one packet ofranch dressing mix all we’re gonna do isget this mixed up well get this place itin the fridge I’ll get it out when weget rid of top these potato skinsthese potato skins have been on the pitfor 30 minutes let’s see how they’relooking all our cheese is melted goodwe’re gonna get these up take my timeand gradually pick them up and placethem off the pit you don’t want to rollaround on this a little bitgot a little char on the jalapenos alittle color we’ll get them in hereplace them on the cutting board top itwith that sauce and them green onionsand these babies be ready to eat we’vebrought the potato skins in we gotourselves you mixed up I put in a squirtbottle just to make it a little biteasier then all we’re gonna do to top itwith a little bit of sauce and then comeback a little bit of chopped up greenonions just for some green popwell I love some onion flavor on tehskins and now that’s what I call apulled pork potato skin just as a quickrecap we had some leftover pulled porkfrom a whole hog we cooked we cookedsome potatoes split them in half holdall that potato filling out and stuffedit with that pulled pork jalapenos andcheese and got it out there on thatpellet grill once that cheese melted wetopped it with that barbecue ranch saucesprinkle some green onions over the topand these babies are ready to enjoythese have got to be some of the biggestpotato skins I’ve ever seen let’s seewhat it’s all abouttake this one right from the front get agood big bite that is all the bestflavors you could ever imagine I have onpotato skin that pork still good andmoist man and that barbecue ranch reallymakes it have some good eating that porkstill packed full of moisture thatbarbecue sauce really has a great flavorand then you add the jalapenos andcheese what more is there to ask forthat’s a wrap for today a swine lightyou’ve got some leftover pulled porkbake you some potatoes and make you somepotato skins because you will not regretit we appreciate y’all checking thisvideo up if y’all got any questionsshoot us a message on Facebook orInstagram and as always like subscribethe channeland we’ll see y’all next time[Music]