9 Stuffed Potatoes

Cook 1 large thinly sliced onion in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Saute 2 cups sliced mushrooms in olive oil until soft; add chopped dill and salt. Spoon onto the potatoes; top with the onion, sour cream and more dill.

Saute 1 chopped onion and 1 bell pepper in olive oil; add 1 pound ground beef and brown. Add 1 cup each tomato sauce and water, 1 tablespoon each brown sugar and cider vinegar, and 1 teaspoon cumin; simmer until thick. Spoon onto baked potatoes.

Top each baked potato with butter, 2 slices cooked bacon and a fried egg. Season with salt and pepper.

Scoop the flesh out of 4 baked potatoes. Mash with 3/4 cup tomato sauce; stuff into the skins. Top with sliced pepperoni, shredded mozzarella, parmesan and oregano. Broil to melt.