Barbecue-Stuffed Baked Potatoes

• 4 large russet potatoes (about 12 ounces each)
• 2 tablespoons olive oil Salt, to taste
• 3/4 cup sour cream (plus more for garnish)
• 5 tablespoons unsalted butter, at room temperature
• Freshly ground black pepper, to taste
• 1 pound Pork Shoulder (page 57), shredded
• 1/2 cup plus 4 teaspoons shredded sharp cheddar cheese
• 1/4 cup chopped green onions (scallions), white and green parts

1. Preheat the oven to 350 F.
2. Rinse the potatoes very well under cold water and scrub them clean.
3. Dry them well with a clean kitchen towel.
4. 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 doesnt explode).
5. Roll the potatoes in the olive oil and sprinkle them with salt.
6. Bake the potatoes for about 1 1/2 hours.
7. To test for doneness, gently squeeze the potatoes sides; they should yield nicely to the touch.
8. Remove the potatoes from the oven and let them rest for 5 minutes.
9. Do not turn the oven off.
10. Cut each potato in half, lengthwise.
11. Using a large spoon, scoop out the insides of the potato halves, leaving enough flesh on the skin so the shell remains intact.
12. Set the potato shells aside.
13. Put the scooped-out potato in a large bowl.
14. 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.
15. Fold in the pork and 1/2 cup of the cheese.
16. Spoon the mixture into the potato shells, and place the shells on a large baking sheet.
17. Bake in the oven for about 15 minutes or until thoroughly warmed through.
18. Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese and the green onions and sour cream and serve immediately.

russet potatoes, olive oil salt, sour cream, unsalted butter, freshly ground black pepper, cheddar cheese, green onions

Taken from www.epicurious.com/recipes/food/views/barbecue-stuffed-baked-potatoes-378554 (may not work)