4 Idaho or Russet potatoes, each weighing about 8 ounces
4 red bell peppers, seeded and finely julienned
1 pound of mushrooms, stemmed and finely sliced
Pesto, sun dried tomato or black olive paste to taste
Salt and pepper
Yogurt or chunk Parmesan cheese - optional
Variations: Fresh chopped tomatoes, mixed with olive oil and chiffonade of basil 2 cups pureed cottage cheese mixed with 1/4 cup chopped sun dried tomatoes or 1 tablespoon prepared pesto Bean or meat chili Smoked salmon, chives and sour cream Twice baked Southwest: scoop out filling from potatoes which are baked, mix with cheddar cheese, sour cream, green chilis or jalapenos and scallions, refill and reheat for 15 minutes or in microwave if you don't mind losing crisp texture of outside skin.