This delicious and easy recipe for James Martin’s Pulled Pork Jacket Potatoes is perfect for a hearty meal. With creamy sour cream, melted cheese, and tender pulled pork, these potatoes are simple to make and can be customized with your favorite toppings. A satisfying, comforting dish that’s sure to please!
Ingredients Needed
- 4 russet potatoes (or baking potatoes)
- 2 tablespoons (30ml) olive oil
- 1-2 teaspoons salt
- 4 tablespoons (60g) butter, melted
- 1 cup (100g) shredded cheddar cheese
- 2 cups (about 450g) pulled pork
- 1/2 cup (120ml) sour cream
- 1/2 cup (50g) sliced green onions (scallions)
- 1/2 cup (120ml) barbecue sauce (optional)
- Salt and pepper to taste
How To Make Pulled Pork Jacket Potatoes
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the potatoes: Scrub each potato clean and use a fork to poke 8 to 10 sets of holes in the skin for ventilation. Rub each potato with olive oil and season generously with salt. Wrap each potato tightly in aluminum foil.
- Bake the potatoes: Place the wrapped potatoes on a baking sheet and bake for 1 hour or until soft.
- Slice and prepare the filling: Carefully remove the potatoes from the oven, unwrap them, and slice each potato in half lengthwise. Add 1 tablespoon (15g) of melted butter to the inside of each potato.
- Assemble the toppings: Pile on the shredded cheddar cheese, pulled pork, sour cream, and sliced green onions. Optionally, drizzle with barbecue sauce.
- Season and serve: Season with salt and pepper to taste, and serve hot!
Recipe Tips
- Use russet potatoes: Russet potatoes have a fluffy texture when baked, making them perfect for holding all the toppings.
- Don’t skip the fork holes: Poking holes in the skin helps steam escape, preventing the potatoes from bursting while baking.
- Wrap tightly in foil: Wrapping the potatoes securely helps them cook evenly and keeps the skin tender.
- Warm the pulled pork: Make sure the pulled pork is hot before adding it to the potatoes to keep the dish nice and comforting.
- Try different toppings: Get creative by adding your favorite toppings, like crispy bacon, sautéed mushrooms, or a dollop of guacamole for extra flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pulled pork jacket potatoes cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: If you want to freeze them, wrap each potato individually in plastic wrap or foil and place them in a freezer-safe bag or container. They can be frozen for up to 1 month. To thaw, let them sit in the fridge overnight before reheating.
- Reheat: Preheat the oven to 350°F (175°C). Place the potatoes on a baking sheet and cover with foil to prevent them from drying out. Bake for 15-20 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 potato (based on 4 servings)
- Calories: 430
- Total Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 35mg
- Sodium: 1000mg
- Potassium: 950mg
- Total Carbohydrate: 54g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 15g
Try More James Martin Recipes:
- James Martin Creamed Leeks
- James Martin Apple Pie Recipe
- James Martin Sticky Toffee Pudding
- James Martin Lemon Posset
James Martin Pulled Pork Jacket Potatoes
Description
This delicious and easy recipe for James Martin’s Pulled Pork Jacket Potatoes is perfect for a hearty meal. With creamy sour cream, melted cheese, and tender pulled pork, these potatoes are simple to make and can be customized with your favorite toppings. A satisfying, comforting dish that’s sure to please!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the potatoes: Scrub each potato clean and use a fork to poke 8 to 10 sets of holes in the skin for ventilation. Rub each potato with olive oil and season generously with salt. Wrap each potato tightly in aluminum foil.
- Bake the potatoes: Place the wrapped potatoes on a baking sheet and bake for 1 hour or until soft.
- Slice and prepare the filling: Carefully remove the potatoes from the oven, unwrap them, and slice each potato in half lengthwise. Add 1 tablespoon (15g) of melted butter to the inside of each potato.
- Assemble the toppings: Pile on the shredded cheddar cheese, pulled pork, sour cream, and sliced green onions. Optionally, drizzle with barbecue sauce.
- Season and serve: Season with salt and pepper to taste, and serve hot!
Notes
- Use russet potatoes: Russet potatoes have a fluffy texture when baked, making them perfect for holding all the toppings.
- Don’t skip the fork holes: Poking holes in the skin helps steam escape, preventing the potatoes from bursting while baking.
- Wrap tightly in foil: Wrapping the potatoes securely helps them cook evenly and keeps the skin tender.
- Warm the pulled pork: Make sure the pulled pork is hot before adding it to the potatoes to keep the dish nice and comforting.
- Try different toppings: Get creative by adding your favorite toppings, like crispy bacon, sautéed mushrooms, or a dollop of guacamole for extra flavor.
James Martin Pulled Pork Jacket Potatoes