BBQ Pork Stuffed Baked Potatoes

• Preheat the oven to 425°F.
• Use a fork to poke a few holes into the potatoes. Place on a baking sheet, rub each potato with 1 tsp of olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
• While the potatoes bake, preheat oven to 375° F. Place pork loin filet in a shallow baking pan and roast for 35 minutes UNCOVERED until internal temperature reaches 145°F (thickest part) or juices run clear. Remove from oven/pan and let rest for 3 minutes before dicing into bite-sized pieces.
• Slice open each potato, fluff the insides and top with butter, cheese, Hatfield pork loin filet, sour cream, BBQ sauce, scallions and jalapeño to taste.

Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.