Loaded BBQ Pork Potato Casserole
Try this Loaded BBQ Pork Potato Casserole recipe, or contribute your own.
Try this Loaded BBQ Pork Potato Casserole recipe, or contribute your own.
- Carbohydrate 29.96841626127 g
- Cholesterol 33.225320466 mg
- Fat 15.5048726429533 g
- Fiber 3.79776767902451 g
- Protein 7.06941002881667 g
- Saturated Fat 7.06715609396283 g
- Serving Size 1 1 Serving (445g)
- Sodium 284.7067430175 mg
- Sugar 26.1706485822455 g
- Trans Fat 1.57883056012033 g
- Calories 282 calories
Step-by-step
- Heat Byron's Pork BBQ according to package directions.
- Lightly spray a 9 x 13 casserole dish with cooking spray and set aside.
- While the pork is cooking, boil potatoes in salted water until fork tender.
- Mash the potatoes together with the cream cheese, butter, bacon, green onions, and 8 ounces of shredded cheese.
- Heat oven to 400F.
- Transfer the loaded mashed potatoes into the prepared casserole dish.
- Top with fully heated barbecue pork and remaining shredded cheese.
- Place in oven until the cheese has fully melted, about five minutes.
- Top with additional green onions if desired.
Starch selection dictates the structural integrity of this baked dish because red potatoes contain lower amounts of amylose starch than russets, yielding a dense, waxy mash that supports heavy toppings without weeping. Boil these tubers in salted water until a paring knife slides through the center with zero resistance, ensuring uniform hydration before the dairy integration step.
Soften the cream cheese and butter completely at room temperature before incorporating them into the drained spuds; cold fats will seize upon contact with hot tubers, creating stubborn lumps that resist smooth emulsification. Fold the bacon, green onions, and initial eight ounces of shredded cheese directly into this warm mixture so the residual heat begins melting the dairy prematurely.
Sequence the assembly precisely by spreading the heavy potato base into the greased nine-by-thirteen-inch dish before distributing the heated barbecue pork evenly across the top. This thermal barrier prevents the sugary barbecue sauce from scorching against the exposed edges of the baking vessel during the final oven phase.
Bake at four hundred degrees Fahrenheit strictly until the remaining cheese melts and bubbles along the perimeter, which requires approximately five minutes. Prolonged baking dries out the exterior edges of the pork and breaks down the creamy emulsion within the potato base.
