Prick each potato several times with a fork, rub each with olive oil and sprinkle with kosher salt. Place directly on oven rack or on a baking sheet lined with foil.

Bake 45–60 minutes, until skins are crisp and a paring knife or skewer slides into the center easily. Time depends on potato size. Remove from oven and let rest 5 minutes.

Prepare Barbecue Meats

If using sausage that is raw, slice and pan-cook over medium heat until cooked through (internal temp 160–165°F / 71–74°C) and lightly browned, about 8–10 minutes. Drain any excess fat. If using pre-cooked smoked turkey, smoked chicken, pulled pork, or cooked sausage, warm gently in a skillet or microwave until just heated through (about 3–5 minutes in a skillet over low heat).

Combine barbecue sauce, yellow mustard, apple cider vinegar, smoked paprika, and black pepper in a bowl. Taste and adjust seasoning. Toss warmed meat (choose one or a mix) with 3/4 cup of the sauce until coated. Reserve up to 1/4 cup sauce for serving or extra drizzle.

If pulled pork or chicken needs additional caramelization, spread meat in a shallow ovenproof pan, drizzle a little extra sauce and broil 2–3 minutes until edges begin to brown (watch carefully).

Assemble and Finish

When potatoes have rested enough to handle, make a lengthwise slit on top of each potato and press the ends gently to open the cavity. Fluff the interior with a fork and stir in 1 tablespoon of butter into each potato to melt and season the flesh.

Divide the sauced barbecue meat among the potatoes, piling it into the centers. Sprinkle each with shredded cheddar (about 1/4 cup per potato).

If you prefer the cheese melted, place the assembled potatoes under a broiler 1–2 minutes until cheese melts and bubbles (or place in a 425°F / 220°C oven 3–5 minutes).

Top each potato with sliced green onions, optional pickled jalapeños, a dollop of sour cream if using, and a drizzle of reserved barbecue sauce to taste.

Serve immediately while hot.