-This recipe varies depending on the size of the potato. If the potatoes are large, you may use more half and half and sour cream to achieve the desired consistency. You're looking for the same consistency you will find in a creamy mashed potato.-If making ahead, stuff the potatoes after making the mashed mixture. Cover with plastic wrap and place in refrigerator. When ready to cook, uncover and let sit on counter for about 30 minutes. Bake in center of oven for about 30 minutes at 350 degrees or until heated through. Remove from oven during last 10 minutes of cooking and top with grated cheese. place back in oven and let cheese melt.-If you are making this for young children or others with smaller appetites, you may use two small potatoes in place of one large.-I always use Russets. Their skins are tougher than any other potato and will hold up to being baked, scraped and then re baked. You may rub the skins with oil for a nicer appearance and better texture for eating after the second bake.-If you have any extra filling, place it in a bowl and reheat later.