I am moving a little slow today. Those of you that know me know that 9:30 maybe 10:00 is a typical bedtime for me.
Well, not so last night. We went to see the Cleveland Indians. Due to Mother Nature the game didn’t even start until 9:30. Of course I had to stay for the entire game (which was a dandy) and the fireworks to boot. The Indians won and the fireworks were spectacular. Getting to bed at 2:30 a.m. was not so good. I am sharing a recipe with you that can be made with leftovers and will get you a 9.5 rating. No one will guess you are operating on zero sleep. I hope you enjoy this. Go Tribe!
Loaded Porktato
4 to 5 Yukon Gold potatoes
16 oz. pulled pork (previously cooked, and frozen is a great choice)
16 oz. shredded cheddar cheese
6 TBLS butter
6 TBLS sour cream
12 oz. bacon (fried crisp and crumbled)
5 TBLS diced chives
salt and pepper to taste
Barbecue Sauce
Wash the potatoes and coat with olive oil and bake at 350 degrees for 1 hour. You can also use leftover baked potatoes. Scoop out the inside of the baked potatoes and mash with the butter, sour cream, salt, pepper and chives. Put the “mashed loaded baked potatoes” into the potato shells and place in an oven proof dish. Put the crumbled bacon on top of the potatoes. Add the cheese. Put the pulled pork on top of the cheese. Drizzle Barbecue Sauce over the pork. Put the “Porktatos” in an oven preheated to 375 degrees and allow to heat up for 10 to 15 
minutes. I put extra cheese on top of the barbecue sauce since the Butcher is fond of cheese.
Leftovers can be microwaved for a quick and delicious dinner.
Enjoy! Until next time…From our Butcher Block to your Table.
