Wash potatoes and pierce with fork 3-4 times. Coat with cooking spray, season with salt and pepper, and bake at 350 degrees for 50 minutes, or until tender when squeezed slightly. Let cool until easy to handle. Slice baked potatoes in half and using a tablespoon, remove pulp from center, leaving about ½ inch of potato in shell. Spray potatoes with butter spray and bake about 10-15 minutes, until inside starts to brown.

Place frozen Veggie Pulled Pork in microwave safe dish. Pour over 1 tablespoon water, cover with paper towel, and microwave for 3 to 3-½ minutes. Toss with ¾ cup of your favorite BBQ Sauce.

Leave potato skins on baking sheet and fill with fillings as follows: Divide veggie pulled pork between baked potato skins evenly. Top each potato skin with ¼ cup mexican blend shredded cheese. Then top with 1 slice jalapeno pepper.

Place baking sheet with potato skins in oven and bake at 350 degrees for 10-15 minutes, until cheese has begun to soften and melt.

Place potato skins over indirect heat, on a grill that is heated to 350 degrees. Grill for 10-15 minutes, until cheese has begun to soften and melt.

To Serve: Carefully remove BBQ Veggie Pulled Pork Potato Skins from heat source and place on serving trays.