A full meal on one spud. We bake a large russet potato until fluffy, split it and load it with smoked pulled pork, sharp cheddar, a pat of butter, a dab of sour cream, green onion, and a side of house BBQ sauce. Smoky, creamy, cheesy—pure Appalachian comfort.

Heating & Serving

• Before heating: Remove the BBQ sauce cup (and sour cream if packed on the side).

• Microwave: Vent lid; heat 2–3 min, then 30–60 sec more until hot.

• Oven (best skin): 325°F in an oven-safe dish, 10–12 min covered.

• Finish: Add the sauce after heating so sugars don’t burn. Garnish with green onion.

Nutrition (per potato, approx.)

(Assumes: 1 large russet, ~5 oz cooked pulled pork, 1.5 oz cheddar, 1 Tbsp butter, 1 oz sour cream, 1 oz sauce used from the 2 oz cup.)

• Calories: ~1,020–1,080

• Protein: ~49–52 g

• Carbs: ~85–92 g (Fiber ~7–9 g, Sugars ~10–14 g)

• Fat: ~54–57 g (Sat ~22–25 g)

• Sodium: ~1,400–1,800 mg