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1
Preheat the oven to 350 F.
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2
Rinse the potatoes very well under cold water and scrub them clean.
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3
Dry them well with a clean kitchen towel.
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4
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 doesnt explode).
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5
Roll the potatoes in the olive oil and sprinkle them with salt.
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6
Bake the potatoes for about 1 1/2 hours.
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7
To test for doneness, gently squeeze the potatoes sides; they should yield nicely to the touch.
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8
Remove the potatoes from the oven and let them rest for 5 minutes.
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9
Do not turn the oven off.
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10
Cut each potato in half, lengthwise.
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11
Using a large spoon, scoop out the insides of the potato halves, leaving enough flesh on the skin so the shell remains intact.
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12
Set the potato shells aside.
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13
Put the scooped-out potato in a large bowl.
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14
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.
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15
Fold in the pork and 1/2 cup of the cheese.
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16
Spoon the mixture into the potato shells, and place the shells on a large baking sheet.
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17
Bake in the oven for about 15 minutes or until thoroughly warmed through.
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18
Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese and the green onions and sour cream and serve immediately.
