Master recipe is for each whole potato

1 Baking Potato
1 t. Butter
2 t. Cream or half & half

Prepare each potato as follows, wash, cut in half, rub the skin with olive oil (this keeps it soft), salt & pepper the skin, wrap potato half in foil and bake 350* about 45 minutes, then cool slightly.

Scoop out potato meat, leaving at least 1/4 inch of potato in the skin, and place potato meat into a mixing bowl.
Add all the ingredients (except shredded cheese toppings) into the bowl, and mix until fluffy mashed potato style (add more cream or milk if needed)
Spoon the mixture into the potato skins.
Sprinkle the cheese on top.
Bake for 15 minutes on a baking sheet at 350*.

Classic Variations / Additions:
Sour Cream & Chive: 1 t. Sour Cream & 1 t. Chives
Bacon & Onion: 1 slice crumbled Bacon & 2 slices of Onion, chopped
Loaded: All of the above and topped with 2 t. shredded Cheddar Cheese
Dilled Havarti: 1/2 t. Dill and top with 2 t. Shredded Havarti Cheese
Cordon Bleu: 1 t. chopped Ham & 1 t. shredded Chicken and top with 2 t. shredded Monteray Jack Cheese
Colcannon: 2 T. cooked Cabbage and 2 T. chopped Green Onion
Garlic Pepper: 1/2 t. Garlic Powder and course Cracked Black Pepper
Maggie's Favorite: 1 t. Adobo, 1/2 t. Mayonaise, Dash each of: Salt, Pepper, Paprika, Garlic Powder, Onion Powder, Thyme, Basil, and Parsley