Preheat oven to 400°F

Pierce each potato about 6 times on top with a paring knife. Drizzle potatoes with 1 Tbsp oil and use your hands to lightly coat each all over. Put directly onto an oven rack (place a sheet of foil on rack below to catch drips) and bake until potatoes give when squeezed gently, about 1 hour.

Pierce each potato with a fork several times in a lenghtwise line down top center. Squeeze in potatoes from both ends so that they burst open on top (wear oven mitts if potatoes are too hot to touch). Let cool slightly, about 2 minutes or until you can handle potatoes. Carefully scrape flesh from potatoes into a bowl, leaving skins intact. Fluff flesh with a fork, then stir in remaining 2Tbsp oil, 1 cup cheese and desired "mix-ins". Season with salt and pepper.

Divide filling among potato skins, packing in mixture. Top each potato with 1 Tbsp cheese. Return to oven and bake until potati is hot and cheese is melted, 5 to 7 minutes.

MIX-INS - (below)

Steamed broccoli, Diced ham, Chopped scallions, Cooked shrimp, Canned chili, Cooked chicken, Salsa, Diced peppers.