Barbecue-Stuffed Baked Potatoes

Directions

• Pre-heat oven to 350 degrees F
• Rinse the potatoes very well under cold water and scrub them clean. Dry them well with a clean kitchen
  towel. Pierce each potato with the tip of a sharp knife or the tines of a fork (so that steam can escape
  during baking and the potato doesn’t explode). Roll the potatoes in the olive oil and sprinkle them with
  salt.
• Bake the potatoes for about 11⁄2 hours. To test for doneness, gently squeeze the potatoes’ sides;
  they should yield nicely to the touch. Remove the potatoes from oven and let them rest for 5 minutes.
  Do not turn the oven off.
• Cut each potato in half. Using a large spoon, scoop out the insides of the potato halves, leaving enough
  flesh on the skin so the shell remains intact. Set the potato shells aside. Put the scooped-out potato in a
  large bowl.
• Add the sour cream, butter, and salt and pepper to the bowl, and mash with a fork until the potato
  filling is combined and smooth. Fold in the pork and 1⁄2 cup of the cheese.
• Spoon the mixture into the potato shells, and place them on a large baking sheet. Bake in the oven for
  about 15 minutes or until thoroughly warmed through.
• Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese and the green onions and sour cream and serve immediately.