Preheat the oven to 400 F
Rub the potatoes down with vegetable oil, then use a fork to poke a few wholes into the potatoes.
Bake the potatoes for 45 minutes, then remove then from the oven.
Cut the potatoes lengthwise, then scoop out the meat of the potatoes, and toss into a large mixing bowl.
Whisk the potatoes until they are lump free, then add in the cream of mushroom.
Mix the potatoes, and cream of mushroom soup until well combined.
Scoop the potato mixture back into the potato skins, and smooth it out.
Lightly oil a 9x13 bake dish, then add in the potatoes.
Top the potatoes off with the toppings.
Bake the potatoes on 350 F, uncovered, for 10-15 minutes.
Remove from the oven.
Serve and enjoy!