We do a mean double-stuffed potato.
Two big ones, red or yellow Yukon, and run 'em through the microwave 5 minutes on each side. When they're done, I scoop out the insides and put the shells on a rack in the oven to crisp them up while I mix up the potato, garlic, s&p, sour cream, grated Locatelli Romano, shredded cheddar (or the cheese of your choice) and fresh parsley.
After stuffing the shells, they go back in the oven for ten minutes until hot and browned; then cheddar slices lain on top, shut off the oven, and let the cheese melt.