Coat potatoes with vegetable oil and placie in a very hot oven for about an hour; bake an extra potato so you’ll have enough to over-stuff. Cool potatoes, slit and scoop out the pulp, mix with butter and brown sugar, honey, or molasses–my favorite–to taste, and about a tablespoon each of feta and chopped nuts per potato depending on the size of the spuds. Stuff skins with mix, top with more feta, and bake until browned. Sprinkle with pecans before serving.
