PORKER POTATO MEAL Phyllis Jones – Cherokee County

Ingredients

1 freshly baked russet potato, about 1.5 pounds
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons sour cream, plus more for topping
¼ cup shredded sharp cheddar, plus more for topping
¾ cup chopped pork
2 scallions, cleaned, trimmed and chopped
Favorite barbecue sauce

Preparation

Split baked potato down the middle and scoop out the cooked potato. Season the potato flesh with salt and pepper and mix with butter, sour cream and cheese. Place the seasoned potato back in the potato skin; top with chopped pork. Top with a dollop of sour cream and shredded cheddar. Sprinkle scallions over the top. Serve with sauce on the side.