• Place a rack in the middle of the oven; preheat to 425°. Poke potatoes all over with a fork or knife; rub with oil and sprinkle liberally with kosher salt. Bake until very soft when squeezed and a knife inserted gives no resistance and skins are crisp 50–60 minutes. Let them cool just until you can hold them.
• Using a serrated knife, slice potatoes in half lengthwise and scoop the flesh into a medium bowl. Make sure to leave enough sides to make a sturdy potato boat. To the bowl, add sour cream, butter, bacon, cheddar, and green onions. Use a potato masher to mash and mix well but do not over-mix or whip. Taste and season generously with salt and pepper.
• Divide among potato boats, piling gloriously high—don’t pack too tightly. (And what about the leftover skin tops? I like to make potato skins with cheddar and bacon.
• Set oven temperature to 350°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.  

Gouda Filling

• Using a serrated knife, slice potatoes in half lengthwise and scoop the flesh into a medium bowl. Make sure to leave enough sides to make a sturdy potato boat. To the bowl, add sour cream, butter, gouda, and prosciutto. Use a potato masher to mash and mix well but do not over-mix or whip. Taste and season generously with salt and pepper.
• Divide among potato boats, piling gloriously high—don’t pack too tightly. (And what about the leftover skin tops? I like to make potato skins with cheddar and bacon.
• Set oven temperature to 350°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.