Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then poke several holes with a fork to allow steam to escape. Rub them with a little butter or olive oil, season with salt, and place them on a baking sheet. Bake for 1 hour or until they’re fork-tender.

While the potatoes are baking, heat the shredded roast beef in a small saucepan over medium heat. Stir in the BBQ sauce, garlic powder, smoked paprika, salt, and pepper. Let it warm through for about 5 minutes, stirring occasionally.

Once the potatoes are done, slice them open and fluff the insides with a fork. Add a small pat of butter inside each potato, then pile on the BBQ beef mixture.

Sprinkle shredded cheddar cheese over the top of each potato. Return them to the oven for 5 minutes or until the cheese is melted and bubbly.

Top each stuffed potato with a dollop of sour cream and a sprinkle of chopped green onions. Serve immediately!