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All right: time to begin the Infinite Baked Potato Party, the party where I bake ten pounds of potatoes.
...or not, because I'm currently out of olive oil. Right. Grocery store, and THEN the IBPP.
Clean potatoes await a bath of olive oil and salt. 
Bathed and ready for A HOT TIME in Captain Oven.
Housemate has requested her own supply of potato skins for tomorrow, and has given me money, so I'm actually baking TWENTY pounds of potatoes.
Perfect.
PERFECT.
The hollowing commences...
The hollowing is a long, slow process. Trays one and two are hollowed, tray three is sliced and cooling, trays four and five are still in the oven.
All potatoes are out of the oven; tray three is fully hollowed, tray four is sliced to cool in prep for hollowing.
Fun tip about the hollowing process: if you dig too deep and create a thin spot, through which foul magics and also sour cream might ooze, you can patch it with scraped-out potato, as long as it's still hot.
The hollowing is done. The shells of what were once proud potatoes chill in the fridge, waiting for tomorrow, and THE TOPPING.
Because people keep asking: I now have a gallon bag of scraped out potato pulp, which is going to become baked potato soup.
WE RESUME.
B U T T E R
Butteeeeeeeeer.
Gently buttered inside and out, and now it's back to the oven.
Freeeeee theeeeem...
They. Are. Free.
