Pulled Pork Potato Skins with Toma & Bay Blue
Serves 8 as appetizer
1 tablespoon olive oil or bacon fat
8 small russet potatoes
1 tablespoon butter
2-3 cups cooked pulled pork
4 ounces Point Reyes Toma, shredded
1-2 ounces Point Reyes Bay Blue, crumbled
Optional toppings: sour cream & minced chives
Preheat the oven to 400°. Line a rimmed sheet pan with parchment paper.
Scrub potatoes and pat dry with a paper towel. Carefully poke several venting holes into the potatoes using a fork or paring knife. Rub the outside of potatoes with olive oil or bacon fat until evenly coated. Sprinkle with coarse sea salt.
Transfer the potatoes to prepared sheet pan and bake for about an hour or until the potatoes are tender. Let the potatoes cool for until cool enough to handle, about 15 minutes. Cut the potatoes in half lengthwise.
Increase oven to 425°.
Use a spoon or small ice cream scoop, leaving about ¼" rim of potato flesh in each skin. (Reserve removed potato for another use.)
Melt butter in a small pan. Brush each potato skin, inside and out, with butter. Place potato skins, cut side down, back on prepared sheet pan. Return to oven for 15 minutes, until crispy.
Flip the potato skins and fill each one with pulled pork. Top with grated Toma. Bake for 5-8 more minutes, until cheese is bubbly. Remove from oven and immediately top with Bay Blue.
Top with sour cream and minced chives. Serve immediately.
