Barbecue-Stuffed Potato Casserole
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 6
Ingredients
- 1 (24-ounce) bag frozen cut russet potatoes
- ⅓ cup sour cream
- 2 tablespoons chopped green onion
- ¾ pound smoked pulled pork
- ½ cup barbecue sauce
- ⅔ cup shredded Colby-Jack cheese blend
- sliced fresh jalapeños, for garnish
Directions
Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
Prepare potatoes according to package directions. Add sour cream and green onion; using a potato masher, mash to desired consistency. Spread potato mixture in prepared pan. Top with pork; drizzle with barbecue sauce. Sprinkle with cheese.
Bake until heated through, about 20 minutes. Garnish with jalapeño, if desired.