Stuffed baked potatoes with Mexican braised pork shoulder, cheddar and crème fraîche.
Stuffed baked potatoes are true comfort food – and when they are filled with juicy Mexican braised pork shoulder, it doesn’t get much better. This is a dish that is easy, full of flavour and perfect for turning leftover meat into a completely new dinner.
It all starts with large baking potatoes, baked in the oven until they are completely tender inside. Once they are ready, they are cut open and filled first with grated cheddar, so it can melt into the hot potato.
Then they are topped with the spiced, caramelised pork – a combination that simply tastes wonderful.
The meat can be reheated in two ways. Either in an ovenproof dish covered with foil, which goes into the oven alongside the potatoes, or quickly in a saucepan, stirring it through as it heats.
Top the stuffed potatoes with crème fraîche, fresh vegetables or a salad on the side – a fresh tomato salad or grilled sweetcorn, for example.
It is very easy, very tasty and works just as well as a filling lunch as it does as a cosy evening meal. A baked potato has rarely been this good.
Use your leftovers in a new way
One of the things I love most about this recipe is that it shows how leftovers can be transformed into a completely new dish. If you have Mexican braised pork shoulder left over from the day before, the baked potatoes give you a whole new eating experience – without it feeling like “the same dish again”.
That way you can make a slightly larger batch while you are at it, and turn it into something entirely different the next day.
If you don’t have pork shoulder, you can easily use pulled pork, pulled chicken or other kinds of tender meat.
Stuffed baked potatoes are the perfect base for playing with flavours and toppings.
Stuffed baked potatoes with braised Mexican pork shoulder
Ingredients
- 6 baking potatoes
- 1/2 batch braised Mexican pork shoulder – click here
- 175 g cheddar, grated
- Salt and freshly ground pepper
- Oil
To serve
- Crème fraîche
- Chilli sauce
- Fresh salad
- Diced avocado
- Sweetcorn
Method
- Scrub the potatoes clean and prick them a few times with a knife or a fork. Rub them with oil and salt.
- Cook them in an air fryer for about 30 minutes at 180°C, then turn the heat up to 200°C and give them a further 10 minutes.Or bake them in a preheated conventional oven (top and bottom heat) at 200°C for about 45-60 minutes.The time depends on their size.
- Shortly before the potatoes are done, reheat the meat in a saucepan. You can also put it in the oven in an ovenproof dish covered with foil – alongside the potatoes. Check on it as it heats to make sure it doesn’t catch on the bottom, and add a splash of water to the dish if needed.
- Cut a cross in the top of each potato and squeeze them so they open up.
- Fill the hot potatoes with cheddar, then pile the meat on top.
- Finish with crème fraîche and a little something green on top if you like, and serve with fresh salad, sweetcorn, avocado or similar.
Nutrition
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