Adobo Pork Stuffed Potato
It's happiness in a potato skin - these taco loaded veggie vessels have all the flavor of your traditional taco but loaded with nutritious yumminess.
Recipe - Downers Grove, IL
Adobo Pork Stuffed Potato
Prep Time9 Minutes
Servings4
Cook Time36 Minutes
Ingredients
4 medium russet potatoes
¼ cup sweet paprika
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cumin
2 tsp. garlic powder
1 tsp. dried oregano
2 Tbsp. Fresh Thyme coarse sea salt, or to taste
2 Tbsp. canned chipotle chile in adobo sauce crushed; reserve extra sauce for topping
1½-lb. Fresh Thyme pork sirloin roast, cut into ¾-inch chops
2 Tbsp. Fresh Thyme extra-virgin olive oil
Greek yogurt or sour cream
Jalapeños, sliced
Directions
- Preheat oven to 425°F. Scrub potatoes; prick with a fork several times. Place potatoes directly on oven rack or use a pan. Bake for 55 to 60 minutes.
- Meanwhile, combine spices, salt, and crushed chipotle to form a rub. Season chops with rub.
- Heat oil in large skillet and cook chops to a minimum internal temperature of 145°F. Remove pork from skillet and let rest for at least 3 minutes; slice into ¼-inch strips when cool.
- Remove potatoes from oven and cool slightly, about 10 minutes. Cut potatoes open lengthwise and fluff with a fork.
- Divide pork strips evenly among potatoes. Top with reserved adobo sauce, Greek yogurt or sour cream, and jalapeño slices, as desired.
Nutritional Information
Each serving contains: 487 calories, 13 g fat, 3 g saturated fat, 0 g trans fat, 107 mg cholesterol, 3717 mg sodium, 46 g carbohydrates, 7 g fiber, 1 g sugar, 45 g protein.
Daily values: 67% vitamin A, 27% vitamin C, 9% calcium, 28% iron.
9 minutes
Prep Time
36 minutes
Cook Time
4
Servings
Directions
- Preheat oven to 425°F. Scrub potatoes; prick with a fork several times. Place potatoes directly on oven rack or use a pan. Bake for 55 to 60 minutes.
- Meanwhile, combine spices, salt, and crushed chipotle to form a rub. Season chops with rub.
- Heat oil in large skillet and cook chops to a minimum internal temperature of 145°F. Remove pork from skillet and let rest for at least 3 minutes; slice into ¼-inch strips when cool.
- Remove potatoes from oven and cool slightly, about 10 minutes. Cut potatoes open lengthwise and fluff with a fork.
- Divide pork strips evenly among potatoes. Top with reserved adobo sauce, Greek yogurt or sour cream, and jalapeño slices, as desired.
