Drizzle both sides with olive oil and sprinkle with salt.
Place potatoes on the smoker for 2 hours or until fork tender.
Slice the potatoes in half lengthwise and scoop out the potato, leaving about 1/8 inch of potato remaining.
Fill with shredded cheese.
Raise temperature to 400*F and return the potato skins to the smoker and cook for an additional 20-30 minutes or until cheese is melted.
Serve with your favorite toppings.
Store leftovers in fridge.
Notes
Nutritional facts will only be accounting potatoes since the toppings will vary.For the cheese: Use blocks of cheese, these melt better. Any combination can be used, we prefer shredded sharp cheddar or Colby jack.