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.