4 medium to large russet potatoes
2-3 cups barbecue pork
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1-2 cups shredded cheddar cheese
Barbecue sauce, for dipping
Heat oven to 375 degrees.
Scrub potatoes and prick several times with a fork. Place directly on the oven rack and bake 1 hour until fork-tender.
Once potatoes cool, slice them in half lengthwise and scoop the meaty part of the potato into a bowl, leaving a ¼-inch (give or take) rim. It should look like a boat. (Use the potato scrappings for mashed potatoes or soup.)
Place potato skins on a shallow baking sheet and return to oven for a 10 minutes.
In a microwaveable dish, heat up the pulled pork. Spoon ¼-½ cup pork into each opening, letting it mound up a bit. Sprinkle with cheese and return to oven until cheese is melty. Alternately, you can put the potatoes under the broiler to melt the cheese.
Serves six to eight.
Cook's note: The potatoes can also be "baked" and reheated on the grill over indirect heat.