Baked Potato Ideas:• Broccoli Cheese - Fill a baked potato with nonfat sour cream and steamed broccoli; top with Parmesan cheese.• Italian - Spoon marinara sauce into a baked  potato along with your favorite steamed veggies; top with Parmesan cheese.• Chili - Top a baked potato with lowfat vegetarian chili. Top with nonfat sourcream and a spoonful of zesty salsa.• Chicken Mushroom - Cook mushrooms and chicken breast strips in a nonstick pan; serve in a baked potato; top with non-fat sourcream.• French Onion - Saute sliced onions in a small amount of oil. Serve in a baked potato topped with Parmesan cheese.N.E. Potato Chowder1     tsp vegetable oil1/2     onion, chopped1/2     cup chopped bell pepper1    clove garlic, minced2     cups frozen corn5     Tbsp all purpose flour4     cups skim milk2     tsp mustard1/4     tsp dried thymeblack pepper to taste3     cups peeled diced potato2     tbsp Parmesan cheeseDirections:1. Heat oil in a large nonstick skillet over medium-high heat. Saute the onion, garlic and pepper until golden, about 3 minutes.2. Meanwhile, place the milk, flour, mustard and seasonings in a small bowl and mix well. Set aside.3. Add the potatoes to the skillet, then the milk mixture; stir well until the mixture comes to a boil.4. Reduce the heat to a low simmer and cook until the potatoes are tender, around 12 minutes. Stir frequently and add the cheese at the end. Serve hot.Serves 4. Each 1-1/2 cup serving: 283 calories, 3 g fat, <1 g saturated fat, 0 g trans fat, 7 mg cholesterol, 178 mg sodium, 51 g carbohydrate, 4.5 g fiber, 15 g protein.Asian Broccoli Shrimp Potato2    medium baked potatoes1    cup fresh broccoli florets1    green onion, thinly sliced3/4    cup low-sodium chicken broth2    teaspoons low-sodium soy sauce1    tsp rice wine vinegar2    tsp cornstarch1/3    cup peeled, cooked shrimpDirections:1. Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable plastic wrap and microwave at high 3 minutes, or until tender.2. Combine chicken broth, soy sauce, vinegar and cornstarch in a glass bowl, microwave, uncovered, on high for 2minutes, or until thick.3. Pour sauce over broccoli; stir in cooked shrimp. Cut potatoes in half and fluff with a fork and put on a plate. Spoon shrimp/broccoli mixture into the potatoes. Serve hot.This recipe is adapted from idahopotato.com.Serves 4. Each serving: 146 calories, .5 g fat, 0 g saturated fat, 0 g trans fat, 46 mg cholesterol, 365 mg sodium, 25 g carbohydrate, 3 g fiber, 9.5 g protein.