Double-Stuffed Barbecue Potatoes

• 8 large baking potatoes
• 1 (8-ounce) container softened cream cheese
• 1/2 cup mayonnaise
• 1 tablespoon white wine vinegar
• 1 teaspoon seasoned pepper
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon salt
• 3 cups chopped barbecued pork, warmed
• 1 cup (4 ounces) shredded Cheddar cheese
• 1/4 cup chopped fresh chives

1. Wrap each potato in a piece of aluminum foil; place potatoes on a baking sheet.
2. Bake potatoes at 425u0b0 for 45 minutes or until tender.
3. Cut a 4- x 2-inch strip from top of each baked potato. Carefully scoop out pulp into a large bowl, leaving 8 shells intact; set aside about 2 cups of pulp for another use. (See "Cook's Notes.")
4. Mash together remaining potato pulp, cream cheese, and next 5 ingredients; stir in pork. Spoon mixture evenly into shells; top evenly with Cheddar cheese and chives. Place on a lightly greased baking sheet.
5. Bake at 375u0b0 for 20 to 25 minutes or until thoroughly heated.

baking potatoes, cream cheese, mayonnaise, white wine vinegar, pepper, lemon juice, salt, barbecued pork, cheddar cheese, fresh chives

Taken from www.myrecipes.com/recipe/double-stuffed-barbecue-potatoes (may not work)