1. Wash high starch potato (Russet in the US, Maris Piper in UK)
2. Poke with fork all over, cover liberally in fine sea salt.
3. Fashion ring shaped platforms out of foil to lift each potato off baking sheet.
4. Place potatoes on rings on baking sheet, and bake at 425 until soft
5. Split Potatoes open lengthwise and WITH A FUCKING FORK remove 2/3 of 'flesh' and set aside, leaving skin intact
6. Fill cavity with your choice of filling - something fatty, something salty, and something to cut through it. I like a high-grade melting cheese (Comte, Fontina, Aged cheddar), a high flavour meat (bacon, ham, corned beef), and something vegetal (broccoli, rapini, leeks)
7. In the bowl with the reserved flesh from earlier, mix with clarified butter and salt to taste. KEEP IT GOD DAMNED FLUFFY BY MIXING WITH UPWARD MOTIONS FROM BELOW WITH A FORK. Do not over-butter.
8. Gently as fuck with as much air-space as possible top the filled potatoes with the buttered flesh.
9. Brush tops with more clarified butter gently
10. Broil until golden.
Serve with a Rib Steak cooked medium-well.