Ingredients
4 baking potatoes (8 ounces each), scrubbed
1 tablespoon olive oil
Coarse salt and ground pepper
Desired topping (below)
1 cup shredded Monterey Jack cheese
4 ounces cooked ham, diced
1 cup frozen peas, thawed
1 cup reduced-fat sour cream
4 ounces smoked salmon, torn into small pieces
2 to 3 scallions, thinly sliced
1 cup crumbled soft goat cheese (4 ounces)
1 cup canned black beans, rinsed and drained
1/2 cup store-bought salsa
1 cup part-skim ricotta cheese
4 ounces sliced pepperoni (1 cup)
1 package (10 ounces) frozen leaf spinach, thawed, squeezed dry, and roughly chopped
Preparation
Preheat oven to 400 degrees. Prick potatoes all over with a fork, and rub them with oil. Place potatoes on a rimmed baking sheet; bake until easily pierced with the tip of a paring knife, 50 to 60 minutes.
Cut a deep cross in each potato; push ends together to open. Season with salt and pepper; add desired toppings.
