If your potatoes are extra large, you will need to let them cook longer than the 10-12 minutes suggested in the recipe. When the potatoes are almost done, they may start to make a sizzling sound.

1. Thoroughly wash with water 4 medium slender russet potatoes (6-7 ounce each).

2. Prick each potato with a fork 10-12 times. Place potatoes in the microwave oven on a paper towel and arrange in a circle with tips about 1 inch apart.

3. Microwave, uncovered, at 100% power (700 watts) for 6 minutes. Turn potatoes over and move them around in the oven. Microwave at 100% power 4-6 minutes longer or until the potatoes are very soft when you stick in a fork.

4. Potatoes will be hot. USe a hot pad and place potatoes directly on a wooden board or heatproof surface. Lay a piece of foil over potatoes and tuck it around them. Wait for 5 minutes.

5. Using a hot pad to hold potato, slice off the top 1/4 inch of each potato. Set tops aside (you won't need them). Carefully spoon out the middle of the potato, leaving about 1/2 inch of the potato in the shell. Place the scooped out potato in a medium bowl. Do this with all 4 potatoes. Set the potato shells aside until later.

6. Add to the potatoes in the bowl: 1/2 cup milk and 1/4 cup grated Parmesan cheese. Mash with a fork until mixture is smooth. Stir in chopped pepperoni or salami.

7. Spoon mixture back into the potato shells. Mound the extra filling on the top of each one. Try to use the same amount of filling in each potato. Place the potatoes on a large microwave plate arranged just like they were in the microwave oven in Step 2.

8. Spoon on top of each potato 1-2 tablespoons pizza or spaghetti sauce (using 1/4 to 1/2 cup total). Sprinkle with grated Parmesan cheese.

9. Microwave, uncovered, at 100% power for 2 1/2-3 minutes or until potatoes are hot.

Note: If you don't have a microwaveable plate big enough to hold all 4 potatoes, microwave 2 potatoes at a time for 2 minutes.