Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Each potato yields about 1 cup of pulp. The recipe calls for 8 potatoes, but you'll only use the pulp of 6 (which, when combined with the other ingredients, fills the 8 shells).

Carolyn Walthall, Oxford, Mississippi
Recipe by Southern Living June 2005


Recipe Summary test

30 mins
1 hr 10 mins
1 hr 40 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • Wrap each potato in a piece of aluminum foil; place potatoes on a baking sheet.

  • Bake potatoes at 425° for 45 minutes or until tender.

  • Cut a 4- x 2-inch strip from top of each baked potato. Carefully scoop out pulp into a large bowl, leaving 8 shells intact; set aside about 2 cups of pulp for another use. (See "Cook's Notes.")

  • Mash together remaining potato pulp, cream cheese, and next 5 ingredients; stir in pork. Spoon mixture evenly into shells; top evenly with Cheddar cheese and chives. Place on a lightly greased baking sheet.

  • Bake at 375° for 20 to 25 minutes or until thoroughly heated.