Preheat your oven to 375 degrees F. Scrub the potatoes clean and pierce each one 2 to 3 times with a fork. Rub a thin layer of oil over the entire surface and sprinkle all sides generously with salt and pepper.

Microwave method: Place all 4 potatoes on a microwave-safe plate. Cook on high for 5 minutes, flip, then cook another 3 to 5 minutes until fork-tender. Oven method: Bake at 350 degrees F for about 1 hour, wrapped in foil for soft skins or directly on the rack for crispy skins.

Let the potatoes cool for 5 minutes. Slice each potato in half lengthwise and place all 8 halves cut-side up on a greased sheet pan. Scoop out most of the flesh leaving about 1/2 inch along the bottom and sides. Transfer the flesh to a medium skillet. Sprinkle the inside of each skin with salt and pepper.

Chop the corned beef into bite-size pieces. Add the corned beef, squeezed-dry sauerkraut, and Thousand Island dressing to the skillet with the potato flesh. Cook over medium heat for about 5 minutes, mashing lightly with a wooden spoon, until warmed through and the filling looks thick and cohesive.

Spoon the filling evenly into all 8 potato skin halves. Top each one generously with shredded Swiss cheese.

Bake at 375 degrees F for 12 to 15 minutes until the cheese is melted and bubbling. For golden crispy cheese, broil for 1 to 3 additional minutes. Remove from the oven, garnish with chopped dill pickles, and serve with extra Thousand Island dressing.