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.

Cook 4 ounces diced ham in olive oil until browned. Spoon onto baked potatoes and top with sliced brie. Warm in a 400 degrees F oven to melt; top with chopped parsley and chives.

Cook 2 chopped shallots in butter. Add 2 tablespoons flour; cook 2 minutes. Add 1 box thawed frozen spinach (squeezed dry), 1 cup half-and-half and some nutmeg; cook 5 minutes. Season with salt. Spoon onto baked potatoes and top with parmesan.

Mix a 15-ounce can black beans (drained and rinsed), 1 diced mango, 1/2 cup diced tomato, 1 minced jalapeno, 2 tablespoons each chopped cilantro and red onion, 1 tablespoon olive oil and the juice of 2 limes. Spoon onto baked sweet potatoes.

Mix 3 tablespoons tapenade with 1 tablespoon finely chopped parsley. Spoon onto baked new potatoes and top with sliced cherry tomatoes.