Dillightful Loaded Baked Potatoes

Ingredients

• 4 large russet potatoes
• 2 tbsp olive oil
• 2 tsp kosher salt
• 2 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1 cup warm smoked pulled pork
• ½ cup sour cream
• ⅓ cup cooked bacon, crumbled
• ¼ cup sliced green onions
• ¼ cup Dillightful Dill Pickle Kansas City BBQ Sauce
• 2 tbsp chopped dill pickles
• Freshly ground black pepper

Instructions

1. 1

   Heat the oven, grill or smoker to 400°F. Scrub the potatoes clean, dry them thoroughly and pierce each several times with a fork.

2. 2

   Rub the potatoes with olive oil and season all over with kosher salt. Place them directly on the cooking rack.

3. 3

   Cook for 60–75 minutes, until the skins are crisp and a knife slides easily into the centers. For a low-and-slow smoker option, cook at 250°F for 2½–3 hours, then raise the heat to 400°F for the final 15 minutes to crisp the skins.

4. 4

   Carefully slice each potato lengthwise. Gently squeeze the ends to open it, fluff the inside with a fork and add ½ tablespoon butter plus black pepper.

5. 5

   Fill each potato with cheddar and warm pulled pork. Return to the cooker for 3–5 minutes, until the cheese is melted.

6. 6

   Top with sour cream, bacon, green onions and chopped pickles. Finish each potato with a generous drizzle of Dillightful Dill Pickle Kansas City BBQ Sauce.

7. 7

   Serve immediately as a hearty barbecue side or make it the main event with extra pulled pork, chopped brisket, smoked chicken or burnt ends.