8 medium-size russet potatoes (about 8 oz. each)
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 large red bell pepper, thinly sliced vertically
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces Monterey Jack cheese, shredded (about 2 cups)
1 1/2 pounds pulled smoked pork, warmed
2 cups corn chips, coarsely crushed
2 small ripe avocados, diced
1 1/2 cups of your favorite barbecue sauce
1/4 cup chopped fresh cilantro
1 (14-oz.) package coleslaw mix
3/4 cup white barbecue sauce
Preheat oven to 400°F.
Place potatoes on an aluminum foil-lined large rimmed baking sheet.
Bake in preheated oven until very tender, about 45 minutes.
Meanwhile, heat oil in a large skillet over medium.
Add onion slices, and cook, stirring often, until tender and lightly browned, 5 to 7 minutes.
Add bell pepper, and cook, stirring often, 5 minutes.
Remove from heat, and sprinkle with salt and black pepper.
Cut a lengthwise slit down center of each potato (do not cut all the way through); squeeze sides to open.
Slightly mash cooked potato pulp, and push toward opening.
Top with cheese, pork, onion mixture, corn chips, and avocado; drizzle with barbecue sauce, and sprinkle with cilantro.
Toss together coleslaw mix and white barbecue sauce; serve with pork-stuffed potatoes.
White BBQ Sauce
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tsp Worcestershire sauce
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/4 tsp hot sauce
Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled.