Preheat oven to 450°. Pierce potatoes with fork. Lightly oil potatoes and
place on oven rack. Bake until cooked through, about 1 hour. If potatoes
starts to crisp and brown up, turn the oven down to 400. Transfer to baking
sheet; cool 5 minutes. Cut potato in half lengthwise. Carefully scoop meat
from the shell and mix with remaining ingredients, mashing lightly as you go. Season and taste before scooping mixture into potato shell.
Can be prepared 1 day ahead, covered and refrigerated. Bring to room temperature before the final cooking stage.
Preheat oven to 400°. Bake potatoes on baking sheet until heated through
and beginning to brown, about 25 minutes. For the grill, wrap each ½ in heavy duty foil, heat on the indirect side of the grill for about 20 minutes or until hot. Garnish with finely minced green onions, chives or crumbled bacon.