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Preheat your grill to medium-high heat, between 350F and 400F.
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Scrub the potatoes until clean and pierce several times with a fork.
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Completely dry the potatoes.
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Drizzle on olive oil and sprinkle with kosher salt. Rub into the skin of the potato and wrap with foil. Repeat with remaining potatoes.
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Place the potatoes on the grill over indirect heat and cook for 30 – 45 minutes or until flesh is tender but still firm.
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Meanwhile, follow the directions on the Bryon’s Pork BBQ package to heat on the grill. I had the pork on one side and the potatoes on the other.
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When the potatoes have finished cooking, remove from the grill, unwrap and let cool for 10 minutes or until cool enough to handle.
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Slice lengthwise in half and scoop out the insides leaving a solid shell.
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Brush the potato halves with olive oil and place back on the grill over direct heat, flesh side down for 3-5 minutes until grill marks are present.
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Fill the potato skins with bbq pork and top with shredded cheese.
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Return the potato skins back to the grill and cook until cheese has melted.
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Top with sour cream, bacon, and green onions.
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Serve immediately.
Calories: 1048kcal | Carbohydrates: 40g | Protein: 51g | Fat: 76g | Saturated Fat: 27g | Cholesterol: 200mg | Sodium: 1563mg | Potassium: 1611mg | Fiber: 3g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 14mg | Calcium: 220mg | Iron: 4mg
