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  • 6 medium Russet Potatoes
  • 1 tablespoon oil
  • sea salt


  • 1 cup barbecue pulled pork
  • 1/4 cup crumbled bleu cheese
  • 1 cup corn
  • 1/3 cup Dorothy Lynch Dressing & Condiment or more


  1. Preheat oven to 400 degrees f

  2. Scrub and dry each potato

  3. Poke each potato, rub them with some oil and place them on a baking sheet.

  4. Cook the potatoes for 30 -40 minutes.

  5. Remove them from the oven and let them cool.

  6. Cut them in quarters and scoop out the potatoes leaving about 1/4 to 1/2 inch of potato around the shell.

  7. Brush the potato skins with oil, salt, and pepper.  Cook them in the oven until they are crispy.

  8. Remove the potato skins from the oven.  Add your toppings.  In this case, pork corn and bleu cheese.

  9. Drizzle with Dorothy Lynch and serve while they are still warm.