I used Mr T's crisp baked potato recipe for the tater. I re-heated some vac packed pulled pork and topped the tater with it. I edited the thread to include Mr. T's recipe from his thread: "The following is from my cookbook " Mr. T's Favorite Recipes" this is not an endorsement, just fact." Crisp Baked PotatoIngredients: 1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.) canola oil to coat kosher salt Preparation: Position racks in the top and bottom thirds of oven and preheat to 450°. Wash potatoes thoroughly with a stiff brush and cold running water then dry, do not pierce. Place in a bowl and lightly coat with oil. Sprinkle with kosher salt and place potato on middle rack of oven. Place a baking sheet pan on the lower rack to catch any drippings. Bake 45 minutes (depending on size) until skin is crisp, but flesh beneath feels soft. Serve by creating a dotted line of holes from end to end with a fork, then crack the spud open by squeezing the ends toward one another. It will pop right open so be aware of escaping steam. Chef's note: If cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.