Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil.

Scrub and dry the potatoes, then poke holes all over with a fork.

Coat the potatoes with olive oil and sprinkle with salt.

Place the potatoes on the baking sheet and bake for 1 hour, until tender.

Let the potatoes cool enough to handle. Cut each potato in half lengthwise and scoop out the insides, leaving about ¼ inch on the sides and bottom.

Melt the butter and stir in Worcestershire sauce. Brush the potato skins with this mixture.

Place the potato skins cut side down on the baking sheet and bake for 15 minutes. Flip them upright and bake for 5 more minutes.

Warm the pulled pork and fill each potato skin with a generous amount. Sprinkle shredded cheddar cheese over the top and bake for another 8–10 minutes, until the cheese melts.

Add a dollop of sour cream and a drizzle of BBQ sauce.