Ingredients
Scale
- 4 medium sweet potatoes (I prefer fatter potatoes over skinny potatoes)
- 1 lb sweet bbq pulled pork (make your own with this recipe, or use store-bought)
- 1/4 cup ranch dressing
- 1.5 cups shredded cheddar cheese
- 4 Tablespoons olive oil
- 1 Tablespoon kosher salt
- 3 Tablespoons ranch dressing (for drawing laces)
Instructions
- Rinse and scrub sweet potatoes to remove dirt and pierce each one with a fork.
- Place, still damp from rinsing, directly into a slow cooker and cook on High for 3.5-4 hours, or until they are fork tender.
- Remove from slow cooker and allow to cool for about 5 minutes before you cut each potato in half.
- Preheat the oven to 350 degrees.
- Carefully scoop the flesh out of the inside of each potato into a medium bowl, leaving about a half inch of potato attached to each potato skin so it can keep its shape.
- Place the potato shells skin-side up on a parchment-lined baking sheet and brush each with olive oil and sprinkle with salt.
- Bake for 5-10 minutes, or until the skins are crispy.
- While skins bake, heat up the pulled pork and mix it with the reserved insides of the sweet potatoes and 1/4 cup ranch dressing.
- Remove skins from oven, flip each one over, and stuff with the sweet potato pork mixture.
- Sprinkle tops generously with cheese and return to oven to bake for 5-10 more minutes, or until cheese has melted and the insides are hot.
- Add remaining ranch dressing to a small Ziploc bag, snip off a small corner of the bag, and use it to draw “laces” on each potato skin. (See images.)
- Serve while warm or store in the fridge for up to 3 days. (Stored potato skins will lose their crispiness.)
Notes
- Gluten-free: These are gluten-free if you use GF pork.