Dress up simple baked potatoes with tender shredded pork smothered in a sweet, chunky sauce. Microwaving the potatoes makes this recipe lightning-fast, but oven-roasted potatoes – if you have time to make them – are just as tasty with crispier skin.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
- 4 russet potatoes (about 1kg)
- 2 cups Slow Cooker Shredded Pork
- 1/3 cup frozen corn kernels
- 1/3 cup tomato-based chili sauce
- 1/4 teaspoon pepper
- 1/3 cup shredded Monterey Jack cheese
- 1 green onion thinly sliced
MethodUsing fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, about 6 minutes.
Meanwhile, in saucepan over medium heat, combine pork, corn, chili sauce and pepper. Cook, stirring, until heated through, about 5 minutes.
Cut lengthwise slit along top of potato; open. Fill with pork mixture; sprinkle with cheese and green onion.
Change it up - Saucy Pork–Stuffed Sweet Potatoes: Substitute sweet potatoes for russet potatoes; reduce cooking time by 1 minute.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 445 mg
- Sugars 6 g
- Protein 28 g
- Calories 434.0
- Total fat 13 g
- Potassium 1475 mg
- Cholesterol 79 mg
- Saturated fat 5 g
- Total carbohydrate 51 g
- Iron 28.0
- Folate 15.0
- Calcium 12.0
- Vitamin A 4.0
- Vitamin C 52.0