Scooping out the fluffy middle of a just-baked potato and mashing it up with a little butter and a couple of tasty extras before popping it back in the oven is a great way to make a jacket spud extra appealing. This spicy, mushroomy filling is delicious; there are a couple of alternatives too.
Plain large potato, baked so that the skin is crisp and the inside is fluffy. Split open and served with baked beans, grated tasty lite cheese, some raw onion, and some salad....no butter. No dressing. High fibre low fat comfort food!