Preheat oven to 375°F.

Pierce each potato several times with a fork and then bake for 60-80 minutes, or until fork-tender. Remove from oven and set aside to cool.

Once potatoes have cooled, cut each potato in half lengthwise. Scoop out most of the flesh, leaving ~¼-½” of flesh on the skins. Brush tops and bottoms of potatoes with the melted butter.

Heat grill (or grill-pan, if cooking indoors) to medium-high. Add potatoes and grill for 4-5 minutes. Flip and continue grilling for 4-5 more minutes, or until skins are crispy.

Using a small saucepan, add the pulled pork and barbecue sauce. Heat over medium heat, stirring occasionally, until hot. Divide pulled pork among potato skins. Top with a dollop of sour cream, thinly sliced red onions and freshly chopped cilantro.