Sunny's Green Goddess Twice Baked Potatoes

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Potatoes:

2 large russet potatoes, skin washed and patted dry

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

Yogurt Mixture:

3/4 cup whole-fat plain Greek yogurt

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

2 scallions, finely chopped (white and green parts)

Kosher salt and freshly ground black pepper

Filling:

3 tablespoons salted butter, melted

1/2 cup heavy cream or milk

1 1/2 cups shredded Italian cheese blend

1/2 cup of the yogurt mixture, from above

Kosher salt and freshly ground black pepper