Stuffed baked potatoes with braised Mexican pork shoulder

Recipe for stuffed baked potatoes with pulled Mexican pork shoulder and cheddar.

Course Main course

Cuisine Mexican

Nøgleord Braised, Comfort food, Leftovers, Pulled pork leftovers

Total Time 1

Servings people

Calories 596kcal

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.