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Slow Cooked Carnitas Loaded Potato Skins

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Slow Cooked Carnitas Loaded Potato Skins makes easy, wholesome comfort food. Learn how to make slow cooker carnitas and load it into these Mexican-style loaded potato skins.

This is a sponsored post on behalf of Smithfield. All content and opinions are mine alone.

Three Carnitas Loaded Potato Skins on a baking sheetWith the cooler weather and upcoming holidays, a bit of comfort food is always a good idea. But that doesn’t mean it has to be decadent or unhealthy. These Slow Cooked Carnitas Loaded Potato Skins are loaded with protein, complex carbs and creamy goodness. Loaded potato skins make a great any day appetizer or unique addition to your traditional holiday spread.

Carnitas Loaded Potato Skins next to package of Smithfield Boneless Pork Shoulder Seasoned Carnitas

Easy loaded potato skins filling

The most common filling for loaded potato skins is scooped out potato flesh, sour cream, butter, milk and/or cheese. Add some variety by adding cooked meats such as carnitas.

This recipe is Mexican inspired with shredded Mexican cheese, pinto beans, cilantro and tender, flaky slow cooked carnitas. It’s so easy I’ve even made carnitas for breakfast. That’s right, carnitas for breakfast. Learn how with these Carnitas Breakfast Tacos.

Mixing filling for Carnitas Loaded Potato Skins in a metal bowl

Tips for loaded potato skins

  • Wrapping potatoes in foil when baking helps them cook faster and stay tender. A few signs they are done is a sizzling sound from steam inside, a nice smell coming from oven, and centers feel soft when poked with a fork.
  • To save time: Microwave the whole potatoes instead of roasting. Heat on high about 10 minutes.
  • Potatoes will be very hot from oven. Cool slightly before removing foil, then again before cutting in half and scooping out flesh.
  • Be sure to leave a thin layer (about ¼-inch) of potato flesh so they hold their shape for filling.
  • Storage: Leftover can be stored sealed in fridge 3-5 days. It’s best not to freeze loaded potato skins and the potato and filling will get soggy when defrosted.
  • Reheating leftovers: Simply bake in oven again 400° F for 10-12 minutes and serve.

Scooping carnitas filling into shelled out potato halves

How to make carnitas loaded potato skins fast

Roasting potatoes will yield better texture inside and out, but takes a long time to bake. Instead you can microwave potatoes on high for 10 minutes to cook. Then continue to scoop out flesh, combine with desired fillings, and roast prepared potato skins for about 10 minutes to heat and crisp up.

This recipe calls for slow cooked carnitas for added unique flavor. It’s easy set-and-forget with minimal cleanup. Slow cooking carnitas on HIGH takes only about 3 hours for perfect, flaky carnitas.

For this recipe, I used the Smithfield Boneless Pork Shoulder Seasoned Carnitas. It’s all-natural, packed with protein, and conveniently pre-seasoned, all with no artificial ingredients. This saves lots of time and ensures authentic carnitas flavor in your loaded potato skins.

Smithfield’s Seasoned Carnitas is hand trimmed into smaller pieces for quick, convenient cooking. Carnitas is a healthy protein that packs plenty of juicy flavor. One 4-ounce serving of carnitas has 23 grams of protein and only 140 calories.

You can find Smithfield Fresh Pork products at Walmart and a variety of local grocery stores. For more healthy recipe inspiration, check out www.Smithfield.com.

Hand unwrapping foil from a roasted potato on baking sheet

How to tell if baked potatoes are cooked

Cooked potatoes will be slightly squishy when squeezed and fluffy on inside once cut open. A few signs they are done is a sizzling sound from steam inside while baking, a nice smell coming from the oven, and centers feel soft when poked with a fork.

Eight just baked Carnitas Loaded Potato Skins on a baking sheet

How to reheat loaded potato skins:

The best way is to bake leftovers in the oven again at 400° F for 10-12 minutes. The skin and cheese on top will get crips again. This Carnitas Loaded Potato Skins recipe makes about 12 to 16 potato halves, depending on size of original potatoes, so you may have leftovers. It’s perfect for holidays, gatherings or even family dinners.

Carnitas Loaded Potato Skins recipe at-a-glance:

Flavor profiles: Meaty, savory and well-seasoned slow cooked carnitas paired with potato and cheesy flavors
Texture: Flaky, fork-tender carnitas with gooey, loaded potato filling

Hand holding Carnitas Loaded Potato Skins with bite taken out


More Carnitas Recipes You Might Like:

Close up of Carnitas Loaded Potato Skins with cilantro garnish

Slow Cooked Carnitas Loaded Potato Skins

Written by Matt | Plating Pixels
Loaded potato skins with shredded Mexican cheese, pinto beans, cilantro and tender, flaky slow cooked carnitas.
5 from 5 votes
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Course Appetizer
Cuisine Mexican
Servings 14 loaded potato halves
Calories 307 kcal

Ingredients
  

Instructions
 

  • Place boneless pork shoulder pieces in even layer in a slow cooker. Add onion and water. Cover and cook on LOW for 8 hours or HIGH for 3 hours.
  • Remove carnitas and onion from slow cooker with slotted spoon and discard liquid. Use a fork to shred carnitas into smaller pieces. Set aside.
  • About 1 hour before carnitas is done: Preheat oven to 400° F. Wash potatoes, poke both sides a few times with a fork, then tightly wrap each in foil. Place on a baking sheet and roast 40-50 minutes, rotating halfway, until cooked and tender. Remove from oven, let cool slightly, then remove foil.
  • Cool potatoes 10-15 minutes, slice in half. Cool longer if centers are still too hot to touch. Use a spoon to scoop out center of each potato half, leaving some flesh, into a large bowl. Use a potato masher to soften. Set skins aside.
  • Add 1-½ cups cooked carnitas, 2 cups cheese, sour cream, beans, milk, green onion, chili powder, salt and pepper to bowl. Stir until combined. Scoop mixture into center of potato halves, creating mounds on each. Sprinkle tops with desired amount of shredded cheese.
  • Place on foil lined baking sheet and roast at 400° for 10 minutes, or until center is warm, and cheese is melted and golden. Cool slightly and top with cilantro and extra sour cream before serving.

Notes

  • Recipe will provide extra carnitas. Add more to potatoes skins if desired, or use for leftovers or another recipe.
  • Wrapping potatoes in foil when baking helps them cook faster and stay tender. A few signs they are done is a sizzling sound from steam inside, a nice smell coming from oven, and centers feel soft when poked with a fork.
  • To save time: You can microwave the whole potatoes instead of roasting. Heat on high about 10 minutes, skipping step 3 in instructions.
  • Potatoes will be very hot from oven. Cool slightly before removing foil, then again before cutting in half and scooping out flesh.
  • Be sure to leave a thin layer (about ¼-inch) of potato flesh so they hold their shape for filling.
  • Storage: Leftover can be stored sealed in fridge 3-5 days. Freezing not recommended as the potato and filling will get soggy when defrosted.
  • How to reheat leftover loaded potato skins: Simply bake in oven again 400° F for 10-12 minutes and serve.
Nutrition Facts
Slow Cooked Carnitas Loaded Potato Skins
Amount per Serving
Calories
307
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
75
mg
25
%
Sodium
 
303
mg
13
%
Potassium
 
727
mg
21
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Vitamin A
 
350
IU
7
%
Vitamin C
 
6.4
mg
8
%
Calcium
 
259
mg
26
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword carnitas potato skins, loaded potato skins, potato skin appetizer
Tried this recipe?Let us know how it was!

This is a sponsored post on behalf of Smithfield. All content and opinions are mine alone.

Slow Cooked Carnitas Loaded Potato Skins
Appetizer Recipes | Gluten-Free Recipes | Pork Recipes | Recipes | Slow Cooker Recipes

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