| Cut potatoes in half and then cut a little sliver off the bottom of the halves so that they are flat. Use a melon baller to scoop a small amount of the pulp out of the middle of the potato to make room for the filling. Coat the potato halves with a mixture of olive oil and vegetable oil, garlic and Kosher salt. Season with black pepper. Bake upside-down at 425° for 20-30 minutes until golden (turn potatoes right side up when done). For filling, mix cream cheese spread and sour cream together in a bowl and put in a small zip lock bag. Seal and cut tiny bit off one corner and then pipe into the potato boats. Optional toppings: Shredded cheddar cheese, bacon bits, fresh chives. | 
