Some interesting filling ideas for baked potatoes are crabmeat, crackers and Old Bay seasoning; grilled vegetables and sausage; Indian samosa seasonings with peas and cilantro; Thai seasonings with peanuts, coconut milk, broccoli and edamame; and Cajun-style crawfish, celery and peppers. Some simpler mix-in fillings are tzatziki cucumber and yogurt; caraway seeds and onions; and cilantro and lime juice.
To make the crabmeat potatoes, mix together 4 ounces of crabmeat, 1/4 cup of crushed saltine crackers, 2 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of chopped parsley and 1 teaspoon of Old Bay seasoning. Top each baked potato with the mix and broil until the topping is golden brown.
For the samosa-style potatoes, saute 1/2 diced onion, 1 1/2 teaspoons each of curry powder and minced ginger, and 1/2 teaspoon of mustard seeds in olive oil. Scoop out the insides of the halved baked potatoes and mash in a bowl with the onion mixture, 1/8 to 1/4 cup of chopped cilantro, 3/4 cup of cooked peas and 3 tablespoons of butter. Add salt and pepper to taste. Return the filling to the potato skins, top with plain yogurt and serve.
The Thai-peanut recipe uses sweet potatoes. For the filling, fill a blender with 1/2 cup of peanut butter, 1 cup of canned coconut milk, 2 cloves of garlic, 1/2 tablespoon of chopped ginger and 1 tablespoon of soy sauce. Add 1/2 tablespoon each of rice wine vinegar, sugar and crushed red pepper flakes, and the juice of 1 lime. Blend until smooth.
Stuff each cooked potato with steamed bite-sized pieces of broccoli and cooked edamame beans. Top with sauce, peanuts and scallions, and serve.