Scrub the potatoes with a scrub brush. Prick them with a fork, then wrap tightly in foil, and bake for about 40 minutes.
Meanwhile, heat a wok or frying pan, add the oil, then add the broccoli and stir-fry over high heat for about 5 minutes, sprinkling with salt and crushed garlic as you go. Remove from the heat and spoon into a bowl.
Cook red bell pepper in a little water until tender. Place in a blender with a few shakes of salt and a small clove of garlic. Puree the pepper until smooth and strain it into a small bowl so the skins are left behind in the strainer.
Melt butter in the wok or frying pan. Add the mushrooms and salt lightly. Saute over medium heat for about 10 minutes, then spoon into a bowl.
Assemble the toppings in bowls: the stir-fried broccoli, pepper puree, stir fried mushrooms, olives, tomato, scallions, pesto, grated cheese, and sour cream or cottage cheese.
Slit each potato and use a fork to mash the insides with a little butter and/or milk to make them creamy (so the toppings will blend in more easily). Top as desired with various accompaniments.
Recipes courtesy of Deana Cook, Senior Editor, Family Fun Magazine