I use very large Idaho potatoes throw them in the smoker till they get soft usually 4-5 hours then take them in the house and cut them lengthwise. Then I get a mixing bowl out and carefully scoop the insides out and into the bowl without tearing the skins. I then add butter, chives, shredded cheese, and sour cream and mix it well. Then spoon it back into the skins and put more shredded cheese on top with some bacon bits or crumbled bacon. Back into the smoker until the cheese is melted. Take out and serve. If some don't like sour cream I don't add it and sometimes I'll add a little garlic to the mixing bowl its all kind of a mater of what you like and what you have handy
I often smoke them as mentioned above either halved or sliced, tossed with evoo and what ever seasoning floats my boat that day. I also sometimes toss red skin or butter golds in the water pan of my GOSM or in a pot on the NB for smoked mashed taters! This really works well on the GOSM since it catches the drippings which add another layer of flavor.