Fully loaded! Lighter ways to get your potato fix

For each of the variations below: Preheat the oven to 425°F. Wash two large russet potatoes and pat dry. (Russets have a high starch content and are better for baking than red-skinned or Yukon Gold potatoes.) Rub the skins with olive oil and sprinkle with salt and pepper. Prick the potatoes with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350°F. Cut the potatoes into halves lengthwise. Scoop out the pulp, leaving about ¼ inch of potato pulp on the skin. Place the scooped pulp in a large bowl and the skins on a baking sheet. Add the remaining ingredients to the pulp, mixing well. Pile into the potato skins. Bake about 15 minutes, until hot. Serves 4.

Artichoke Swiss Stuffed Potatoes

• 1 (6 oz.) jar marinated artichokes, chopped, plus 2 Tbsp of the marinade
• 4 oz. Swiss cheese, shredded

Pizza Potatoes

• ½ cup chopped sun-dried tomatoes in oil
• 4 oz. Fontina cheese, grated
• Chopped pepperoni (optional)

Broccoli Cheese Stuffed Potatoes

• 2⁄3 cup Alouette or Boursin cheese
• 1½ cups broccoli or cauliflower florets, microwaved for 2 min.

Loaded Sweet Potatoes

Serves 2

• 1 large sweet potato, washed
• 2 cups broccoli
• 2 green onions, minced
• ¼ cup light sour cream
• ¼ cup shredded cheddar cheese or cheddar/Monterey jack mixture
• 2 tablespoons maple syrup
• Salt
• 1 tablespoon soy bacon bits (optional)

Bake potato in a 375-degree oven 45 minutes or until tender. Cool baked potato, cut in half lengthwise and scoop out flesh, creating a cavity inside both sides of the shell; set shells aside.

Place cooked potato in a mixing bowl. Add broccoli, green onions, sour cream and cheese. Mix lightly and use to fill potato shells, mounding slightly. Drizzle with maple syrup and sprinkle with salt. Sprinkle with soy bacon bits, if using. Place in a baking pan and bake 15 to 20 minutes until potatoes are golden brown on top and heated through.

Loaded Smashed New Potatoes

For when you want to go decadent. Serves 4

• 4 medium red new potatoes
• 3 tablespoons white truffle extra-virgin olive oil
• 1 teaspoon kosher salt, coarse
• 1 teaspoon ground black pepper
• 4 tablespoons sharp cheddar cheese, shredded
• 4 slices fried bacon, crumbled
• 4 teaspoons sour cream
• 4 teaspoons chives

Boil potatoes until just tender, about 15 to 20 minutes depending on size of potato; drain water off.

Heat white truffle oil over a medium heat in a 10-inch or larger frying pan until hot.

With the back of a spatula, press potatoes flat; transfer potato patties to frying pan. Sprinkle with salt and pepper to taste.

Fry to a golden brown on both sides (flipping only once). Once you flip, season with salt and pepper again.

Place about a tablespoon of shredded cheese on each smashed potato. Once cheese begins to melt, transfer to serving plate.

If desired, add bacon and a dollop of sour cream; sprinkle with chives.