Bacon Ranch Pulled Pork Stuffed Potatoes
Deliciously satisfying stuffed potatoes filled with savory pulled jackfruit, crispy bacon, and creamy ranch dressing, perfect for a weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 4 large large russet potatoes Scrubbed and pierced for baking.
- 2 cups cooked pulled jackfruit Can substitute with your favorite plant-based pulled 'pork.'
- 1/2 cup ranch dressing Use vegan ranch for a dairy-free version.
- 1 cup shredded cheddar cheese Use plant-based cheddar for a dairy-free version.
- 1/2 cup crumbled crispy vegan bacon Or use turkey-free coconut bacon.
- 2 tablespoons chopped green onions
Seasoning
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Scrub the russet potatoes, pierce them a few times, rub with a touch of oil and salt, and roast for about 45-60 minutes until tender and the skin is slightly crisp.
- In a skillet, warm the cooked pulled jackfruit with a splash of BBQ sauce or smoked paprika and a pinch of brown sugar for 5-8 minutes until fragrant.
- Stir in ranch dressing and most of the shredded cheese into the pulled jackfruit mixture. Adjust seasoning if it tends to be dry.
Stuffing
- Once the potatoes are cool enough to handle, slice the top third off and scoop out most of the flesh, leaving a sturdy shell.
- Mash the scooped potato with butter or a dab of ranch, then fold in the pulled jackfruit mixture.
- Fill the potato skins with the mixture, top with remaining cheese, vegan bacon crumbles, and green onions.
Final Bake
- Return to the oven for 10-15 minutes until the cheese is melted and the edges are bubbly.
- Let rest for a couple of minutes before serving warm.
Notes
Make ahead by assembling and refrigerating for up to 24 hours, then bake. Keep in an airtight container for up to 3 days.