Lately I've been on this stuffed baked potato kick. I bake a few large russet potatoes on the weekend or when I get home from work. Sometimes I rub them with oil and sprinkle them with kosher salt.

Other times I simply wash and put them in a 375-degree oven then forget them for an hour or until they are tender.

You can speed the process by microwaving the potatoes on high for 12 to 15 minutes and then finishing them in the oven.

Russets are the large all-purpose potatoes that have a low moisture content, so they are great for mashing and stuffing.

I've tried Yukon gold potatoes, which I really like, and yams. But I always come back to russets.

After removing the potatoes from the oven, I let them sit until they are cool enough to handle. If they are really large, I halve them lengthwise and scoop out the white flesh leaving a Z\x-inch-thick shell. This gives me two "boats" to hold the fillings.

If the potatoes are medium size, I cut off the top inch lengthwise and scoop out the insides.

In both cases, I save all the insides that I've scooped out to use for stuffing. Some of my favorite fillings are Broccoli, Cheddar and Roast Pepper Stuffed Potatoes, and my Spinach, Mushroom, Asiago and Caramelized Garlic Stuffed Potatoes. But you can be creative and come up with your own combinations. Round out your meal with a simple salad.

3 large russet potatoes, well washed2 teaspoons olive oil, optionalKosher salt, to taste4 cloves garlic, minced1 cup thawed frozen chopped spinach½ cup sliced mushroomsWater, optional½ cup plus 2 tablespoons grated asiago cheese, divided¼ cup low-fat ricotta cheese½ teaspoon crushed dried red pepper flakesPreheat oven to 375 degrees. Place potatoes in oven as is or coat with oil and sprinkle with kosher salt, if desired. Bake 50 minutes until tender. Remove from oven and set aside to cool.Meanwhile, heat a nonstick skillet over medium-high heat. Add garlic, spinach and mushrooms and cook 5 minutes, sprinkling with water as necessary to prevent sticking. Place in a bowl.When potatoes are cool enough to handle, cut each potato in half lengthwise and scoop out potato flesh into bowl with broccoli mixture leaving six potato shells with ½-inch-thick walls.Add ½ cup asiago cheese, the ricotta and red pepper flakes to the spinach mixture. Combine the mixture gently just until mixed. Use to fill the potato shells, mounding the mixture in the shells. Place on a baking sheet with sides and sprinkle with the remaining 2 tablespoons asiago.Bake stuffed potatoes in a 375-degree oven 10 to 12 minutes until heated through, cheese melts and surface is golden brown. Makes 6 servings.Per serving: 204 calories, 24 percent calories from fat, 5 grams total fat, 2 grams saturated fat, 12 milligrams cholesterol, 29 grams carbohydrates, 3 grams total fiber, 1 gram total sugars, 25 grams net carbs, 10 grams protein, 305 milligrams sodium.

3 large russet potatoes, well washed2 teaspoons olive oil plus more for rubbing potatoes, optional½ teaspoon kosher salt plus more for sprinkling potatoes, optional½ cup chopped onions2 cups chopped broccoli florets¾ cup shredded sharp cheddar cheese, divided¼ cup low-fat or fat-free sour cream or plain yogurt¼ cup chopped drained canned roasted red peppers1/8 teaspoon cayenne pepperPreheat oven to 375 degrees. Place potatoes in oven as is or coat with oil and sprinkle with kosher salt, if desired. Bake 50 minutes until tender. Remove from oven and set aside to cool.Meanwhile, heat a nonstick skillet over medium-high heat. Add onions and broccoli florets and sauté 5 minutes until tender, but still al dente. Place in a bowl.When potatoes are cool enough to handle, cut each potato in half lengthwise and scoop out potato flesh into bowl with broccoli mixture leaving six potato shells with ½-inch-thick walls.Add ½ cup cheese, sour cream, red peppers, cayenne, 2 teaspoons olive oil and ½ teaspoon kosher salt. Combine the mixture gently just until mixed. Use to fill the potato shells, mounding the mixture in the shells. Place on a baking pan with sides and sprinkle with the remaining ¼ cup cheddar cheese.Bake stuffed potatoes in a 375-degree oven 10 to 12 minutes until heated through, cheese melts and surface is golden brown. Makes 6 servings.Per serving (made with low-fat sour cream): 272 calories, 41 percent calories from fat, 12 grams total fat, 6 grams saturated fat, 34 milligrams cholesterol, 29 grams carbohydrates, 4 grams total fiber, 2 grams total sugars, 26 grams net carbs, 11 grams protein, 304 milligrams sodium.Per serving (made with fat-free plain yogurt): 262 calories, 39 percent calories from fat, 12 grams total fat, 6 grams saturated fat, 31 milligrams cholesterol, 29 grams carbohydrates, 4 grams total fiber, 1 gram total sugars, 26 grams net carbs, 11 grams protein, 303 milligrams sodium.