Recipe: Twice-baked Potatoes 216 Ways (mix-and-match chart)

TWICE-BAKED POTATOES (basic recipe)

9 baking potatoes (bake extra potatoes if you want more filling for your twice baked potatoes)
1/4 cup chopped shallots*
1/2 cup chopped scallions*
1/2 cup chopped onion*
2 1/2 tablespoons butter, divided use*
2/3 cup buttermilk
1 tablespoon butter
3/4 tsp salt*
1/4 cup chopped fresh chives*
Topping (optional)***

Bake potatoes in a 400 degree F oven for 35 minutes or until just tender; let cool.

Slice off the top third of each potato. Scoop out all but 1/4-inch of the flesh from 8 potatoes; scoop out 9th potato completely; and discard its shell.

Saute shallots, scallions and onions in 1 1/2 tablespoons butter until tender; set aside.

Mash potato flesh with buttermilk until smooth. Stir in remaining 1 tablespoon butter, salt and chives. Place mixture in a pastry bag fitted with a star tip. Pipe mixture into potato shells, mounding slightly on top.

Bake on a baking sheet 10 minutes or until golden.

Sprinkle with sauteed onion mixture. If desired, heat a topping choice from Group C (below) to spoon over the dish.

TWICE-BAKED POTATOES 216 WAYS:
Using the basic recipe (above) as a guide substitute the shallots, onions and scallions in Step 1 for a topping in Group A (saute as directed) and replace the butter, salt and chives in Step 2 with a stir-in from Group B. If desired, heat a choice from Group C to spoon over the dish.

*GROUP A:
- 1/4 cup shallots and 1/3 cup EACH chopped scallions and onions.
- 1 pound shrimp, peeled and deveined and 2 leeks, trimmed and sliced.
- 1 pound salmon, cut into 1-inch pieces; plus 1 (16 oz) can artichoke hearts, drained and 1/2 cucumber, seeded, chopped.
- 1 pound smoked ham, chopped plus 1/2 lb mushrooms, sliced and 1 onion, chopped
- 1 pound ground beef, cooked, drained and 1 jalapeno pepper, minced (or to taste) and 1 clove garlic, finely minced.
- 4 scallions, sliced and 1 bell pepper, chopped and 1 (16 oz.) can black beans, drained.
- 1 pound sausage, cooked and drained (casings removed) and 1 onion, chopped and 1 red bell pepper, chopped.

**GROUP B:
- 1 tablespoon butter and 3/4 tsp salt and 1/4 cup chopped fresh chives.
- 1/2 cup crumbled goat cheese and 1/2 cup chopped fresh dill.
- 1/2 cup shredded cheddar cheese and 1/4 cup chopped fresh cilantro.
- 1/2 cup shredded Swiss cheese and 2 tsp chopped fresh thyme.
- 1/2 cup shredded mozzarella cheese and 2 tsp chopped fresh oregano.
- 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil.
- 1/2 cup shredded Monterey Jack cheese and 2 tablespoons fresh chopped parsley.

***GROUP C:
- 1/2 cup tomato salsa
- 1/2 cup pesto sauce
- 1 (14 1/2 oz) can stewed tomatoes, drained
- 1/2 cup mustard mayonnaise-style dressing
- 1/2 cup pizza sauce
- 1/2 cup prepared salad dressing

Makes 8 servings
Adapted from source: First Magazine, October 16, 2000