Preheat the oven to 400°F. Line a cookie sheet with foil.

Slice the potatoes in half lengthwise. Brush the potatoes with half the butter and sprinkle with half of the salt.

Place the potatoes cut side down on the baking sheet. Bake for 25 minutes. Remove from oven and let cool 10 minutes.

Using a large spoon, scoop out the center of the potato leaving about half an inch of potato left in the skins.

Increase the oven temperature to 450 degrees. Place the potatoes back on the pan, cut side up, and brush with the remaining butter. Sprinkle the remaining salt inside the potatoes. Bake for 5-7 minutes.

Remove from the oven and divide the BBQ pork between the potato skins. Make sure to put a decent amount in each potato. Then top each potato with 2 tablespoons of cheddar cheese.

Put the potatoes back in the oven for 10 minutes or until the cheese is melted and the pork is warm. Remove from oven.

Meanwhile, mix together the sour cream, cilantro, cumin, and black pepper. Mix well.

Once the potatoes are out of the oven top each one with 1-2 tablespoons of the cilantro sour cream and then sprinkle with green onions. Serve immediately.