4 large baking potatoes (about 2 lbs.)
1/2 to 2/3 c. milk
1/4 c. butter softened
1/4 tsp. salt
Dash of pepper
1/4 c. shredded Cheddar cheese (1 oz.)
1/4 c. crisply cooked and crumbled bacon (about 4 slices)
2 tbsp. chopped fresh chives

Prepare and microwave potatoes. Cut thin lengthwise slice from each potato; scoop out inside, leaving a thin shell. Mash potatoes until no lumps remain. Beat in small amounts of the milk until fluffy. Add butter, salt and pepper; beat vigorously until mixture is light and fluffy. Stir in cheese. Fill potato shells with potato mixture. Arrange potatoes in circle on 10 inch plate. Microwave uncovered on high 3 to 5 minutes or until potatoes are hot. Sprinkle with bacon and chives. Microwave time is 15 to 23 minutes, stand time is 5 minutes. 4 servings; 275 calories per serving.

Blue Cheese Potatoes: Substitute 1/4 cup crumbled blue cheese for the Cheddar cheese. Omit chives 325 calories per serving.

Double Cheese Potatoes: Substitute 1/4 cup shredded Swiss cheese for the Cheddar cheese and 2 tablespoons grated Parmesan cheese for the bacon. 305 calories per serving.

Mexican Potatoes: Stir 1/4 cup salsa into potato mixture. Substitute 1/4 cup shredded Mozzarella cheese for the bacon and chives. 305 calories per serving.

All four versions of this family favorite can be made ahead and reheated in the microwave just minutes before serving.