Silverbeet and ricotta: Omit step 2 and reduce oven temperature to 180°C. Scoop out the flesh from baked potatoes, leaving a 2cm shell, and transfer flesh to a bowl. In a frying pan, sauté 3 garlic cloves and 1 teaspoon dried chilli flakes. Add 1 bunch chopped silverbeet and cook until all liquid evaporates. Meanwhile, stir 3/4 cup smooth reduced-fat ricotta through potato flesh and mash until creamy. Fold through silverbeet mixture. Spoon mixture back into skins, sprinkle with reduced-fat mozzarella and bake for 15–20 minutes, until slightly crispy and golden.
Simple peas and corn: Omit step 2. Scoop out the flesh from baked potatoes and transfer to a bowl. Roughly mash, then stir through 1/2 cup low-fat cottage cheese, steamed peas, no-added-salt corn kernels (rinsed) and chopped green onions. Spoon mixture back into potatoes, then bake for 5–10 minutes, until tops are a little crispy and golden.
Creamy pesto: In step 2, replace light sour cream and low-fat cottage cheese with natural yoghurt. Stir a little sun-dried tomato pesto through yoghurt and continue with step 2.
Mexican: Omit step 2. Top baked potatoes with salsa, sliced green onion, rinsed no-added-salt kidney beans, sliced black olives, grated reduced-fat cheddar cheese, light sour cream and chopped coriander.
Barbecue chicken: Omit step 2. In a bowl, combine 250g shredded cooked chicken (if you purchase a roast chicken, use only the meat and discard the skin), a chopped, roasted capsicum, 2 x 125g cans no-added-salt corn kernels (rinsed) and 2 tablespoons barbecue sauce. Top baked potatoes with chicken mixture and garnish with parsley.
Lemon pepper broccoli: Omit step 2 and preheat grill. Top baked potatoes with steamed small broccoli florets and sprinkle with lemon pepper. Top with parmesan or low-fat tasty cheese and sprinkle with paprika. Grill for 3–4 minutes, until cheese melts.
Hearty breakfast potatoes: Omit step 2 and reduce oven temperature to 180°C. Cut 4 baked potatoes in half, scoop out flesh (leaving a 2cm shell) and transfer to a bowl. Combine flesh with 2 tablespoons reduced-fat table spread, 1/4 cup parmesan and 1/4 cup reduced-fat smooth ricotta. Spoon mixture back into potato halves. Create a well in the centre of mixture in each potato half and crack in an egg. Bake for 10–15 minutes, or until egg is set. Top with a dash of Tabasco or Worcestershire sauce.
Bolognese: Omit step 2. Top baked potatoes with leftover bolognese, caramelised red onions, a dollop of light sour cream and chopped fresh basil.
Potatoes with a kick: In step 2, stir a little horseradish through light sour cream and cottage cheese mixture (or natural yoghurt). Omit beans and top baked potatoes with 2 tins of tuna in spring water (drained) or slices of smoked salmon. Top potatoes with horseradish mixture.
Use sweet potatoes instead of regular potatoes to lower the GI of your meal.