6 large potatoes, scrubbed but not peeled
filling (see below)
Place potatoes directly on oven rack; bake in preheated 400 F (200 C) oven for 1 hour. Insert a skewer into the middle. If it slides in easily and comes out coated in potato, they are ready. Remove and cool until they can be handled.
Cut potatoes in half lengthwise and scoop out middle, leaving some inside to form a shell. Mix potato flesh in a bowl with choice of filling.
Scoop filling back into potato shell and top with any garnish. Place on baking sheet and return to oven for 5 to 10 minutes to warm through or reheat in microwave for 3 minutes.
FILLING SUGGESTIONS: Drained, canned tuna mixed with a dash of sesame oil, dash of vinegar, a spoonful of grated ginger and some sesame seeds OR pesto with parmesan and ricotta OR chopped fresh dill, diced hard-boiled eggs, cottage cheese OR fried chopped salami with diced tomato and green pepper OR sauteed onion, prepared mustard and worcestershire sauce OR sauteed sliced leek and bacon pieces OR sauteed onion and tomato with basil OR diced ham, cubes of cheddar or mozzarella cheese and oregano
Serves 6