Instructions: Each of the following makes 1 serving and uses a 5 oz. baked potato.

BROCCOLI AND MELTED CHEESE...Fill an opened hot baked potato with 1/2 cup steamed broccoli florets, 1 tbsp. grated nonfat morrzrella cheese, and 1 tsp. chopped fresh dill or 1/4 tsp. dried dill week.

bread/starch and 1 vegetable. CHEESE AND CHIVES...Fill an opened hot baked potato with 1/4 cup low-fat (1%) low-fat cottage cheese, 1 tbsp. snipped fresh chives, and 1 tsp. toasted sesame seeds.

bread/starch and 1 vegetable. ROASTED GARLIC POTATOES...Cut the bottom off a medium-size head of garlic, place head on a square of aluminum foil, and drizzle 1/2 tsp. olive oil over it. Seal and bake along with the potato at 375 F for 30 minutes, until the garlic is very soft. Squeeze the pulp out of one or more garlic cloves, to taste, into the opened hot potato.

potato with 1/2 cup Italian Mushroom Sauce. Sprinkle with 1 tbsp.

chopped fresh basil or parsley.

ONIONS AND MINT...Lightly spray a nonstick saute pan with butter-flavored cooking spray. Place over low heat, add 1/2 cup thinly sliced onion, and saute for 4 to 5 minutes, until soft but not browned. Add 1 tsp. balsamic vinegar, 1 tsp. chopped fresh mint (or flat-leaf parsley), and a generous grinding of pepper. Spoon into a opened hot baked potato.

Mexican Vegetable Stew into an opened hot baked potato. Sprinkle with 1 tsp. fresh chopped cilantro (fresh coriander) and 1/2 tsp dry-roasted sunflower seeds.

bread/starch. YOGURT PRIMAVERA...Combine 2 tbsp. plain nonfat yogurt, 1/4 tsp. Dijon mustard, 3 tbsp. mixed diced dred, green, and yellow bell peppers, and 1 minced scallion, white part and 1 inch green.

Spoon into an opened hot baked potato. Sprinkle with hot red pepper flakes to taste.

bread/starch.

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