Spicy Pork and Veggies Stuffed Potatoes

  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Serves: 8


  • 1 Smithfield® Original Recipe Pork Loin Filet, cut into 1/2-inch pieces
  • 1 lb. Smithfield® Hickory Smoked Bacon, cooked crisp and crumbled
  • 8 baking potatoes, about 8 oz. each
  • 3 tablespoons water
  • 1/2 cup butter or margarine
  • Salt and pepper
  • 2 cup (8 oz.) shredded smoked Gouda cheese
  • 2 medium green onions, finely chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon or thyme leaves
  • 1 large red onion, diced
  • 1 large red bell pepper, diced
  • 1 cup (4 oz.) diced carrots
  • 2 to 3 teaspoons hot pepper sauce, optional


  1. Pierce potatoes and wrap individually in paper towels. Place 4 potatoes in microwave oven. Microwave on HIGH (100% power) for 15 minutes or until tender. Place in covered dish to keep warm. Microwave remaining 4 potatoes.
  2. Meanwhile, combine pork, 2 tablespoons oil, mustard and tarragon in medium bowl; stir until well coated.
  3. Heat large nonstick skillet over medium-high. Stir-fry pork for 5 minutes until browned and cooked through; set aside on separate plate.
  4. Heat remaining 1 tablespoon oil in skillet, cook onion, pepper and carrots for 5 minutes or until tender-crisp, stirring occasionally. Return pork and any accumulated juices to skillet; cook 1 minute until heated through. Stir in hot sauce if desired.
  5. Cut each potato in half lengthwise, fluff with a fork; top each with 1 tablespoon butter and sprinkle lightly with salt and pepper. Divide pork mixture, cheese, bacon and onion equally between potatoes and serve.