Barbecue Pork and Pepper Jack Twice Baked Potatoes

(adapted from Southern Living, November 2013, p.126, serves 8)

Ingredients

• 4 large russet potatoes
• 4 oz 1/3 less-fat cream cheese, cubed and softened (1/2 of an 8 oz package)
• 1/2 cup milk
• 2 cups chopped barbecue pork (about 1/2 lb)
• 6 oz pepper jack cheese + 2 oz for garnish
• 1/3 cup minced green onions + more for garnish
• 3 tsp Ranch Dressing Mix
• your favorite barbecue sauce (we used Stubb’s BBQ Sauce)

Ready For The Oven

Directions

1. Preheat oven to 400° and line the bottom rack of your oven with aluminum foil. Pierce potatoes several times with a fork. Rub potatoes with canola oil and sprinkle on coarse sea salt. 
2. Bake directly on oven rack 1 hour or until potatoes reach 210F. (Baking directly on the rack keeps skins crisp and firm to hold the filling.) Cool 10 minutes.
3. Cut potatoes in half lengthwise; carefully scoop pulp into a large bowl, leaving shells intact.
4. Mash together potato pulp, cream cheese, milk, chopped barbecue pork, 6 oz pepper jack cheese (1.5 cups), green onions and Ranch dressing mix.
5. Spoon mixture into potato shells, and place on a lightly greased baking sheet. Top with remaining pepper jack cheese (.5 cup).
6. Bake at 400° for 15 to 20 minutes or until thoroughly heated and cheese is melted.
7. Top with your favorite barbecue sauce and green onions if desired.