Remember going to those early ’80’s “fern bars” like “The Charlie Horse”, “Bennigan’s” and “T.G.I. Friday’s”* (*which started all that yuppy restaurant-slash-bar sensation), almost 40 years ago? Yea. (Don’t we feel old now?!!!) Well, how about we feel young again and take a taste-trip down memory lane and make some potato skins, but even better!! You in?
I used to love those shockingly over-priced, twice-baked skins that had a skimpy amount of tiny bacon crumbles, and a barely enough to see it amount of sour cream on top with a sprinkle or two of green onion just to keep in the theme of the fern-laden establishment with fake tiffany lamps, snotty rich kids with too much time on their hands, wearing jeans that cost more than some family’s weekly paychecks, while paying for their girlie-girl drinks with daddy’s credit card. Yea, those were the days…NOT.
I had the “pleasure” of waitressing at one of those places, and it was one of the worst places I ever had to suffer through just for a measly paycheck that couldn’t possibly even put food on the table.
Sadly, I think that it was this era, and these kinds of places, that reset the standards of greed to a gross level to fool the customer into paying ridiculous amounts for cheap food because, you see, it was all about “the experience”. That’s how the bosses and owners driving Mercedes used to justify it, anyways.
Well, thank gawd the “plastic ’80’s” are long gone, along with most of those plastic “fern bars”. Right? 😉 LOL.
But I will say this on a more positive note. I did love those silly potato skins!!
So let’s have some fun with them and make them worth it. 😉
Unlike the ones we used to get that probably cost about .50¢ for corporations to shove out and received about a 5k% profit that had literally almost nothing on them, these babies can be made to your own heart’s desire with a small but hearty amount on them for a real appetizer, or a nice pile of it fit for lunch or dinner as a full meal!
Then, you can reheat the meat with some of my homemade bbq sauce and add some on top for a double dose, or go light and just add a drizzle across the top.
We then pile on the cheese. And don’t skimp,…why would you. This is a treat. Something FUN. Pile that shredded golden goodness on top and run these babies under the broiler until that cheese is a melty gooey glorious mess!!
Then top each with a normal…get out the bigger spoon…mountain of creamy-rich sour cream, finish it off by making it rain with fresh-snipped green onions, and you’ve got yourself one tasty, worthy dish!
Now. Is that not closer to what we were expecting when we ordered a $12.00 appetizer? 😉
THIS. Is what I’m talkin’ ’bout, Willis!!
And you can just pick them straight up, no stuffy knives and forks needed, and eat them with the utensils you were born with. Just plain old fun finger food that’s easy, quick, and can be made with a little for an appetizer, or piled mountain-high for a hearty lunch or supper!
So, no need to miss the ’80’s. Seriously. No need to miss the ’80’s, haha!! (*NO offense meant!) But if you’re missing those “material girl” days, you can always tease your hair and spike your bangs, spray it with an entire can of Aqua Net, put on some leg warmers and torn sweatshirts, and make up a batch of these Barbecued Smoked Pulled Pork Potato Skins that are a whole lot better than you remember. And be sure to make up a pitcher of frozen strawberry daiquiris while you’re at it! Seriously for sure though, have fun, and enjoy!!
- 2 large russet baking potatoes, fully baked
- 2 Tbl. garlic butter, (I used Minerva Dairy Garlic & Herb butter)
- kosher salt and coarse ground black pepper
- 2 cups (or as you like) of my smoked pulled pork, warmed
- my apple barbecue sauce, or your own favorite, as much as you like
- 2 cups shredded Mexican-blend cheese, or as desired
- 4 Tbl. sour cream or Greek yogurt
- 1 large green onion snipped into thin slices
- Scrub potatoes from any dirt with cold water, let dry. Prick each with a fork, wrap in foil and bake in a 425º oven for 1 hour and 15 - 20 minutes or until tender all the way through. Remove from oven, and let cool completely. Remove from foil, slice in lat lengthwise, and scoop out insides leaving a thin, ½" shell of potato flesh in skins. Brush insides with melted garlic butter, sprinkle with salt and pepper to taste, and run under broiler until potatoes are light golden browned inside. Remove from oven and preheat to 350º F.
- Fill each half with pulled pork, drizzle with lots of barbecue sauce, top with shredded cheese. Pop into preheated 350º F oven and bake until cheese is melted and filling is heated through.
- Remove and top with sour cream and snipped green onions. Serve hot and enjoy!