Coat the potatoes with oil and salt, and prick with a fork. Put on a baking sheet and bake for about an hour until potatoes are tender. Remove from oven and let rest for 15 minutes.
Cut potatoes in half lengthwise and scoop out as much of the insides as you can. Reserve for another use.
Put the potato skins back in the oven for 5 minutes to crisp up.
Combine the butter, garlic, herbs, and lemon juice. Remove the potatoes, brush with garlic butter on both sides, and pop back in the oven for 5 minutes.
Remove and sprinkle evenly with cheese. Bake again for 5 minutes or until cheese is melted and bubbly.