Ingredients
4 large sweet or Russet potatoes3 thick-sliced bacon strips, cut into quarters1 cup fresh or frozen corn1 medium red onion, halved and thinly sliced2 cups refrigerated fully cooked barbecued shredded pork1/4 cup crumbled goat cheese1/4 cup minced fresh cilantro
Preparation
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-15 minutes or until tender, turning once.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute corn and onion in drippings until tender.
With a sharp knife, cut an “X” in each potato; fluff pulp with a fork. Place pork in a microwave-safe bowl. Microwave, uncovered, for 1-2 minutes or until heated through. Top potatoes with pork, corn mixture, bacon, goat cheese and cilantro.
