Bake potatoes. Slice off the top 1/4 inch of each potato. Discard top. Carefully spoon out center pulp, leaving about 1/2 inch shell. Place pulp in a medium bowl and mash until smooth. Stir in 2 Tbsp. margarine, salt, and pepper and enough milk to moisten. Beat until light and fluffy. Mound into shells.
Place on an ungreased baking sheet. Sprinkle with paprika or dot with additional margarine if desired. Bake in a preheated oven at 375 degrees F. over 15 to 20 minutes.

Stir in 1 Tbsp. chopped parsley, a few drops of hot pepper sauce and liquid smoke. Fill shells and bake.
Meanwhile sauté until soft, a thinly sliced small onion and 1/2 of a red or green pepper, cut into strips. Top each serving with 1 Tbsp. of your favorite BBQ sauce and some of the sautéed vegetables. Sprinkle with shredded Colby Cheese if desired

Stir in 1/2 C. shredded cheddar or Swiss cheese, 3 Tbsp., crumbled cooked bacon, and 1 Tbsp. each minced onion and parsley. Top each potato with butter before baking.

Beat in 3/4 cup cottage cheese or 3 oz. softened cream cheese, 1 Tbsp. minced green onion, and 1/2 tsp. lemon juice. Fill shells and bake. Top with chopped tomatoes and additional green onion.

Stir in 1 C. grated Swiss cheese, 1 Tbsp. grated onions, 1/2 tsp. lemon juice and a dash of dried dill weed and cayenne pepper. Drain 1 can tiny cocktail shrimp. Gently stir into potato mixture. Fill shells and bake.