Twice Baked Potatoes with Goat Cheese and Chives

1 ½ tsp veg oil
8 6oz Idaho potatoes
5 ½ oz fresh goat cheese (montrechat) crumbled
¾ cup half and half
3T butter
3T chopped fresh chives

Preheat oven to 375. Bake potatoes until very tender, about 45 minutes. Transfer to rack. Cool 10 minutes. Using oven mitts, grasp 1 potato in hand, cut off top ¼ of potato. Scoop out potato, leaving ½” shell. Put potato flesh into large bowl. Repeat with each potato. Mash potatoes till smooth. Mix in cheese, then the half and half, butter and chives. Season with salt and pepper. Spoon mixture back into shells, dividing evenly. Place potatoes on baking sheet—can be made one day ahead, cover with plastic wrap and refrigerate—heat oven to 375 degrees, bake till heated through, about 20 minutes.

*make potato skins with left-over ¼ tops of potatoes: top with grated cheddar, bake till cheese is melted; top with sour cream and bacon.