3 Ways With Stuffed Baked Potatoes

• 6 large baking potatoes, such as russet (about 11 oz. each)
• 2 tablespoons olive oil
• About 1 tsp. kosher salt
• About 1 tsp. freshly ground pepper
• Toppings 3 Ways (each is enough for 6 potatoes)
• Mexican:
• 12 ounces cooked Mexican chorizo*
• 1 1/2 cups crumbled queso fresco*
• 1 cup chopped cilantro
• 1/2 cup finely chopped white onion
• 1/2 cup crema* or sour cream
• Reuben:
• 8 ounces thinly sliced corned beef, warmed in a frying pan, then roughly chopped
• About 1/4 cup bottled Thousand Island dressing
• 1 cup drained sauerkraut
• 1 cup roughly shredded Gruyere (about 4 oz.)
• 2 tablespoons thinly sliced green onions
• Italian:
• 1 1/2 cups pesto
• 1 pint sliced cherry tomatoes
• 6 ounces diced fresh mozzarella cheese
• 1/4 cup slivered fresh basil leaves

1. Preheat oven to 425u0b0. Prick potatoes all over with a fork, then rub with oil and sprinkle with salt and pepper. Wrap each in foil.
2. Put potatoes on a baking sheet and roast until a fork slides in without resistance, about 1 hour.
3. Carefully unwrap each potato, then score a large oval into top of potato with a sharp knife, almost to edges of potato. With a grapefruit spoon or soup spoon, dig into potato to remove about a third of it; save the cooked potato for another use, such as potato pancakes.
4. With a fork, fluff up remaining inside of potato (this helps toppings permeate the potato), leaving about 1/4 in. of firm potato "shell." Top with your choice of topping combinations. If you like, put potatoes back in oven for a few minutes to heat or melt toppings. Serve any extra topping on the side.
5. *Unlike Spanish chorizo, which is firm and cooked, Mexican chorizo is soft and raw, and must be cooked before eating; squeeze it from its casing and saute over medium-high heat until broken up into small bits and well browned, 10 to 12 minutes. Find good-quality Mexican chorizo at Latino markets--which is where you'll also find queso fresco (fresh cheese) and crema (Mexican-style sour cream).
6. Note: Nutritional analysis is per potato, without toppings.

baking potatoes, olive oil, kosher salt, freshly ground pepper, potatoes, chorizo, queso fresco, cilantro, white onion, crema, beef, sauerkraut, gruyuere, green onions, italian, pesto, tomatoes, mozzarella cheese, basil

Taken from www.myrecipes.com/recipe/3-ways-stuffed-baked-potatoes (may not work)