Twice Baked Potatoes, Overstuffed

Wash the potatoes. Coat lightly with oil and salt.
Wrap each potato with a square of foil and place on a foil lined baking sheet.

Bake in a 400 degree oven until soft when stabbed with a fork, 1-2 hours. (*2)
Let cool enough to handle.

Cut the small potatoe(s) up into small pieces and put into the bowl (with sweet potatoes, just peel off the skin).

Slice a thin portion off the bottom of the large potatoes and discard (the crispy spot on the bottom is a good spot to cut off).

Scoop out the filling, leaving enough to prevent holes and put it in the bowl.

Mash with the butter, cream cheese, sour cream, and salt and pepper to taste. Taste and adjust.

Brush the inside of the potato shells with a bit of olive oil.

Sprinkle in some cheese and fill each generously with the potato filling, heaping it up.

Top with cheese, and bacon if using, and bake 15-20 minutes.

These can obviously be topped with a variety of other things, just like regular baked potatoes.

Sweet potatoes:
Wash, but do not oil or salt skin, as you won't be eating it anyway.

Omit the sour cream and cheddar cheese, but keep the salt, butter, and cream cheese and add 1 tablespoon of brown sugar per potato.

If your skins are too fragile to use, you can put the filling into a baking dish to bake the second time.