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

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Recipe Summary

prep:
30 mins
bake:
1 hr 10 mins
total:
1 hr 40 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.