Stuffed Pork Potato Cups With A Homemade Cheese Sauce

If you're not already stuffing your pork and potatoes, then you're really missing out. Check out this deliciously cheesy recipe for stuffed pork potato cups to see how it's done!

Yield: 6
Prep Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: Moderate

You'll Need:

For the potato dough:

  • 4 large potatoes
  • 2 tbsp chopped rosemary
  • 2 tbsp chopped thyme
  • ¼ stick butter
  • 2 egg yolks
  • ½ cup semolina flour
  • 3 tbsp flour
  • 3 tbsp corn starch
  • salt & nutmeg to taste

For the stuffed pork pouches:

  • 1½ lb pork loin
  • 1¼ cups shredded cheddar cheese
  • 1 cup pickle slices
  • 24 slices of bacon
  • ⅓ cup BBQ sauce

For the cheese sauce:

  • 6 cooked slices of bacon
  • ¾ cup heavy cream
  • 1¼ cups shredded cheddar cheese
  • salt & pepper to taste
  • diced jalapeños to garnish

Here's How:

1. For the potato dough, peel the potatoes, boil in lightly salted water, and mash until smooth. Combine the mashed potatoes with the rosemary, thyme, butter, egg yolks, semolina flour, flour, and corn starch, and season with salt and nutmeg. Grease and flour a muffin pan and place a parchment paper strip in each mold. Divide the potato dough into 6 even balls, place 1 dough ball in each muffin pan mold, and press a small Mason jar into each mold until the potato dough reaches the top of the mold.

2. For the stuffed pork pouches, slice the pork loin into 6 even pieces and pound the slices thin. Top each pork slice with shredded cheddar cheese and some pickle slices.

3. Arrange 4 slices of bacon crosswise in the shape of a star and place 1 stuffed pork pouch in the center. Repeat with the remaining bacon slices and stuffed pork pouches.

4. Fold the bacon strips up over the stuffed pork pouches and seal the ends. Stick a 20-inch wooden skewer through the tops of 3 of the bacon-wrapped stuffed pork pouches and stick another 20-inch skewer wooden skewer through the other 3 bacon-wrapped stuffed pork pouches. Brush BBQ sauce over all 6 bacon-wrapped stuffed pork pouches and stick 3 raw bacon slices on the end of each skewer. Place the wooden skewers in a preheated oven, together with the muffin pan containing the potato cups, and cook at 350°F for 30 minutes.

5. For the cheese sauce, remove the 6 cooked bacon slices from the skewers and chop them into small pieces. Heat the heavy cream in a saucepan over medium heat, add the diced bacon and shredded cheddar cheese to the pan, season with salt and pepper, and stir until the cheese has melted.

6. Gently remove the Mason jars from the cooked potato cups and use the parchment paper strips to remove the potato cups from the muffin pan. Place 1 stuffed pork pouch in each potato cup and garnish with some cheese sauce and diced jalapeños before serving.


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