Preheat the oven to 425°F.
Use a fork to poke a few holes into the potatoes. Place on a baking sheet, rub each potato with 1 tsp of olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
While the potatoes bake, preheat oven to 375° F. Place pork in a shallow baking pan and roast for 35 minutes UNCOVERED until internal temperature reaches 145°F (thickest part) or juices run clear. Remove from oven/pan and let rest for 3 minutes before dicing into bite-sized pieces.
Slice open each potato, fluff the insides and top with butter, cheese, Hatfield pork, sour cream, BBQ sauce, scallions and jalapeño to taste.