Here's one delicious mess everyone's gonna fight to clean up--Shoup's Porky Nachos! This nacho recipe piled high with pulled pork comes courtesy of Shoup's Country Foods out of Frankfort, Indiana. Thanks, Shoup's!
Servings
Prep Time
6
10minutes
Cook Time
30minutes
Servings
Prep Time
6
10minutes
Cook Time
30minutes
Shoup's Porky Nachos
Print Recipe
Here's one delicious mess everyone's gonna fight to clean up--Shoup's Porky Nachos! This nacho recipe piled high with pulled pork comes courtesy of Shoup's Country Foods out of Frankfort, Indiana. Thanks, Shoup's!
*This recipe assumes the pulled pork has already been prepared. For a recipe to turn Indiana Kitchen's pork shoulder into delicious pulled pork, see here: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/
Preheat oven to 450 degrees F.
Spread half of the chips in a single layer on a baking sheet. Top with half of the nacho cheese. Repeat, using the remaining chips and cheese to form a second layer of each.
Place in oven for 5 to 10 minutes, or until cheese begins to bubble.
Remove from oven and top with pulled pork, green onions, black olives, jalapenos, sour cream and BBQ sauce, as much as desired. Enjoy!
Heat the oven to 425°F. Line a baking sheet with aluminum foil.
Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.
Cook bacon until crisp. Set aside to drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices.
Spray a 8-inch square (2-quart) microwavable dish with cooking spray.
In medium bowl, mix refried beans, green chilies and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture.
Pour salsa on top followed with cheese. Crumble the remaining 2 slices of bacon over cheese.
Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated.
Garnish with heaping spoonfuls of sour cream. Serve warm dip with tortilla chips.
