Cook until potatoes are tender and a knife inserted
in center of a potato meets no resistance, 25 to 30 minutes.
Boil potatoes in a large stockpot until you can insert a fork easily into
the center of a potato.
Scoop out
the center of each potato half and place in a medium bowl.
Using a small melon baller, scoop out
the center of each potato and place into a bowl and mash.
Fill
the center of the potato cups with the egg mixture.
Cook the potatoes, uncovered for 10 to 15 minutes, testing them by inserting a sharp knife through
the center of the potato.
Place the pork in
the center of the potatoes and sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over all.
Using the small side of a melon baller, carefully scoop out
the centers of the potato halves and discard or reserve for another use.