Loaded Potatoes 

For each of the variations: Preheat the oven to 425°F. Wash two large russet potatoes and pat dry. (Russets have a high starch content and are better for baking than red-skinned or Yukon Gold potatoes.) Rub the skins with olive oil and sprinkle with salt and pepper. Prick the potatoes with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350°F. Cut the potatoes into halves lengthwise. Scoop out the pulp, leaving about 1/4 inch of potato pulp on the skin. Place the scooped pulp in a large bowl and the skins on a baking sheet. Add the remaining ingredients to the pulp, mixing well. Pile into the potato skins. Bake about 15 minutes, until hot. Serves 4.