1. Place a rack in the upper-middle of oven and heat to 425 degrees. On a foil-lined baking sheet, toss potatoes with oil and bake until fork-tender, about 40 minutes. Set aside until cool enough to handle, then halve lengthwise. Reserve baking sheet.
2. Scoop potato flesh into a medium bowl, leaving a 1/8" border all around. Place potato shells, skin-side down, on the baking sheet and bake until lightly browned and crisped, about 10 minutes.
3. Meanwhile, mash potato flesh until smooth. Stir in remaining ingredients and season with salt and pepper to taste.
4. Stuff mixture into shells and broil until tops are spotty brown, about 5 minutes. Before serving, dollop each potato with sour cream and garnish with scallions.
Source: Hannaford fresh Magazine, January - February 2016