BARBECUE-STUFFED BAKED POTATOES

Barbecue-Stuffed Baked Potatoes image

Yield makes 4 main-course or 8 side-dish servings

Number Of Ingredients 8

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

Steps:

Preheat the oven to 350˚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 1 1/2 hours. To test for doneness, gently squeeze the potatoes' sides; they should yield nicely to the touch. Remove the potatoes from the oven and let them rest for 5 minutes. Do not turn the oven off.
Cut each potato in half, lengthwise. 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 the shells 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.