Preheat the oven to 425ºF. Wash and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil all over the potatoes, then rub with salt.
Place the potatoes on a baking sheet and bake for about 45-60 minutes. The exact baking time will depend on how large the potatoes are. The potato should be fork tender.
Lower the oven to 350ºF. In a small bow, mix together the pulled pork and bbq sauce.
Cut each potato in half lengthwise (without cutting through to the bottom. You want it to partially open and hold all of the filling.).
Sprinkle some of each cheese over the potato, then add a scoop of pulled pork. Sprinkle with the rest of the shredded cheese.
Place the potatoes back in the oven and bake for 15 minutes or until the pork is heated through and the cheese is melted.
Top with a dollop of sour cream, chopped bacon, sliced jalapeños and fresh snipped cilantro & green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the air fryer to crisp the potato up.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 3 potatoes, with 1 serving being 1 stuffed potato. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **