BBQ Pulled Pork Loaded Baked Potato

Scrub the potatoes clean under running water and pat them dry with paper towels. Pierce each potato several times with a fork to allow steam to escape during baking.

Rub the potatoes with olive oil and sprinkle with salt.

Place the potatoes directly on the oven rack or on a baking sheet lined with foil.

If frozen, thaw the pulled pork in the refrigerator overnight.

Fill a 2-quart pot 3/4 full with water and bring it to a boil. Place the sealed pouch of pulled pork into the boiling water.

Boil for 14 to 15-1/2 minutes or until heated through.

Remove from boiling water. Be cautious as the package will be hot.

Cook the ButcherBox bacon until crispy according to your preferred method (oven, stovetop, or microwave). Once cooked, crumble or chop it into small pieces.

Slice the spring onions and jalapenos. If you prefer less heat, remove the seeds and membranes from the jalapenos before slicing.

Once the potatoes are baked and fork-tender, remove them from the oven.

Using a sharp knife, make a lengthwise slit across the top of each potato, then gently squeeze the ends to open up the potatoes.

Fluff the insides of each potato with a fork. Add a pat of butter to each potato and season with salt and pepper to taste.

Spoon a generous amount of warmed Niman Ranch Pulled Pork with Barbecue Sauce over each potato. Sprinkle shredded cheese over the pulled pork while it's still warm, allowing it to melt slightly.

Top each loaded potato with crumbled bacon, sliced spring onions, and sliced jalapenos (if using). Serve with a dollop of sour cream on the side.