You can bake the russet potatoes covered with foil (non-shiny outside), plain or oiled, and sprinkled with Kosher Salt.

I poke the potatoes with a fork. I don’t know if it's an old wives' tale but I always do this when baking them.

After baking, cut them in half lengthwise. Scoop out the insides as close to the edge of the peel as possible.

I mash the insides with my potato masher with butter, sour cream, green onion, and salt in a medium-sized bowl.

Heap the filling back into the skins and bake until heated through.

Bake at (350°F) = (176°C) degrees for about 30 minutes. Sprinkle with grated cheese on top when you serve them.