Preheat your grill to medium-high heat, between 350F and 400F.
Scrub the potatoes until clean and pierce several times with a fork.
Completely dry the potatoes.
Drizzle on olive oil and sprinkle with kosher salt. Rub into the skin of the potato and wrap with foil. Repeat with remaining potatoes.
Place the potatoes on the grill over indirect heat and cook for 30 - 45 minutes or until flesh is tender but still firm.
Meanwhile, follow the directions on the Bryon's Pork BBQ package to heat on the grill. I had the pork on one side and the potatoes on the other.
When the potatoes have finished cooking, remove from the grill, unwrap and let cool for 10 minutes or until cool enough to handle.
Slice lengthwise in half and scoop out the insides leaving a solid shell.
Brush the potato halves with olive oil and place back on the grill over direct heat, flesh side down for 3-5 minutes until grill marks are present.
Fill the potato skins with bbq pork and top with shredded cheese.
Return the potato skins back to the grill and cook until cheese has melted.
Top with sour cream, bacon, and green onions.