Rub enough vegetable oil on each potato to cover. Wrap each individually in foil. Pierce each several times with a fork to allow steam to escape.

Bake at 350° for approximately 70-80 minutes, or until potatoes are fork tender. Remove from oven and unwrap foil as soon as it is cool enough to handle.

Slice each potato in half lengthwise, being careful not to rip the skin. Scoop the flesh of the potato carefully with a spoon and place in a mixing bowl. Leave a thin layer of potato by the skin, as not to puncture the skin and rupture the potato "pocket."

Add butter, cream, cheese, garlic powder, salt, and pepper to the mixing bowl. Mash and fold to incorporate. Use a whisk or mixer to get a smoother texture after mashing. Adjust seasoning, cheese, and cheese to your liking. Reserve enough cheese to top off potatoes.

Fill each emptied potato skin with the mashed potato mixture. Top with shredded cheddar.

Bake at 400° for approximately 4-8 minutes or until cheese is golden

Optional Garnishes; Chives, scallions, diced crispy bacon, sour cream, fried shallots, extra cheese, basil, parsley, tarragon, caramelized onions, and so much more!

Variations; Roasted garlic, roasted tomatoes or bell peppers, creme fraiche, chili, shredded pork