Loaded Barbecue Baked Potatoes | Paula Deen

Ingredients

• 6 large russet potatoes
• 2 tablespoons Vegetable oil
• 1 tablespoon Kosher salt
• 1 (16-ounce) container pulled pork, heated according to package directions
• ½ cup shredded sharp Cheddar cheese
• 1 Avocado, peeled, pitted, and diced
• 1 (8-ounce) container Sour cream
• ¼ cup red onion
• 1 jalapeño, seeded and thinly sliced
• barbecue sauce, to serve
• fresh cilantro, to serve