When they come out, I cut an oval shape out of the top and scoop out the inside. I keep the top next to the potato on my assembly line so it is easy to determine which top goes with which potato.
As long as this is done, there is no guesswork or ill-fitting shapes to be put together later.
I mash the potato filling with butter, salt, pepper, parsley, bacon bits, cheese, and green onion. I stuff the mixture back into the potatoes and layer a little cheese on top. They go back in the oven sans tops for about 20 minutes, enough time to melt the butter and cheese.
With the tops replaced, each potato is wrapped in foil and tossed in the fridge. Whenever you want a potato, either microwave it for 2 minutes (foil removed) or toss it in the oven for 15 minutes at 350 degrees. These often never last the full week, as they are great for snacks, lunch, dinner sides, or even a quick meal when unexpected guests show up. Just keep in mind that if you add dairy products like milk, butter, sour cream, etc. that the potatoes should not be kept beyond five days.