Pulled Pork Loaded Jacket Potatoes
A great leftover pulled pork dish that will feed the family for less too. A delicious jacket potato filling combined with sweetcorn, grated cheese and chopped spring onions.
Prep Time
10 minutes
cooking time
50 minutes
cooking skill
Easy
serves
8 people
Ingredients
- 8 medium-sized baking potatoes
- 375g prepared pulled pork of your choice (we used sweet `n’ smoky)
- 1 x 170g can sweetcorn in water, drained
- 4 tablespoons reduced fat grated cheese
- 2 spring onions, finely chopped
For the Salad:
- 1 x 200g bag mixed green salad leaves
- 4 spring onions, topped, tailed and finely chopped
- 1 medium cucumber, halved and sliced
- 1 large yellow or red pepper, cored, deseeded and diced
- 100g cherry tomatoes, halved
- 2 tablespoons olive oil
- Juice of ½ lemon
Method
1
Cook the potatoes according to the preferred packet instructions.
2
Gently reheat the pulled pork until piping hot throughout, then stir in the sweetcorn.
3
Slit each potato in half, lengthwise, squeeze the sides open and top with a spoonful of the pulled pork, the grated cheese and spring onions.
4
Serve immediately with the salad.
Additional Information
Tip:
If preferred, use any leftover pulled pork of your choice.
