Lighten Up Your Spuds

Start with our Basic Baked Potatoes:
Preheat oven to 400°. Drizzle 3 large baking potatoes with 2 tsp. vegetable oil, and rub with 2 tsp. kosher salt. Place on a 15- × 10-inch jelly-roll pan. Pierce potatoes several times with a fork. Bake 1 hour or until tender; cut in half. (Per Serving: Calories 158; Fat 2g)

Then, fill it up with flavorful toppings.

• Recipe: Roasted Vegetable Loaded Potatoes

And try these twists:

Country Ham & Cheese
Cook ½ cup chopped country ham in 1 tsp. hot vegetable oil in a small skillet over medium heat, stirring often, 5 to 7 minutes or until browned. (You can also use Canadian bacon.) Divide ham, ½ cup (2 oz.) shredded 2% reduced-fat Cheddar cheese, ¼ cup light sour cream, and 3 Tbsp. chopped fresh chives among Basic Baked Potatoes. (Per Serving: Calories 231; Fat 6g)

Spinach & Mushroom
Cook 1 (8-oz.) package sliced baby portobello mushrooms; 2 garlic cloves, minced; 1 (6-oz.) package fresh baby spinach; and ¼ tsp. each salt and pepper in 2 Tbsp. hot olive oil in a large skillet, stirring often, 5 minutes. Stir in ¼ cup toasted pine nuts, ½ cup crumbled reduced-fat feta cheese, and 2 Tbsp. bottled balsamic glaze. Serve over Basic Baked Potatoes. (Per Serving: Calories 282; Fat 10g)

Hawaiian Style
Cook 1 cup chopped cooked ham and ½ cup each chopped red bell pepper, fresh pineapple, and green onions in 1 tsp. hot vegetable oil in a large skillet, stirring constantly, 6 minutes or until tender. Stir in 2 Tbsp. each hoisin sauce and water. Serve over Basic Baked Potatoes. Sprinkle with 2 tsp. toasted sesame seeds. (Per Serving: Calories 243; Fat 5g)