Take four good sized potatoes. Scrub clean and prick all over with a fork. Bake in the oven at around 200 degC for around 1.5 hours or until the insides are soft and the skin is crisp. Allow to cool slightly then half the potatoes lengthwise and scoop out as much of the white potato as possible without breaking the skin. Mash the potato in a bowl with a little milk, butter, salt and pepper.

Then add whatever takes your fancy and re-mash. Return the potato to the skins and re-heat under a hot grill until brown.

Please eat the skin, it's the best bit.

(I usually add grated red cheese, a little tomato puree, chopped onion and minced garlic as a basic filling).

The filling we had first was finely sliced celery, grated carrot and cheese.
These days I use a lot of freshly chopped herbs, especially spring onions and chives, and garlic.
I have used roasted capsicum (sweet peppers) and chopped olives. And cheese
.

Onion & cheese is my favorite, chives are great mixed in.

Broccoli & cheese, bacon & cheese, chicken diced with broccoli with a sponful of cream before serving 

Take four potatoes. Clean if necessary. I don't peel.

Turn oven to 220C. Put in a heavy baking dish to pre-heat.

Halve potatoes lengthwise.

Either steam or microwave (what I do as I'm bone lazy) until par-done.

Let steam dry.

Meanwhile, mix chopped fresh rosemary with crushed garlic to taste and salt and pepper. Set aside.

Dry off potatoes on kitchen paper. Add to pre-heated baking dish with a glug of olive oil.

Cook 15-20 mins. Depends on spuds.

Take out and gently smash/flatten spuds with a potato masher or similar.

Drizzle with olive oil. Sprinkle with herb, garlic and seasoning mix.

Return to oven and cook a further 15-20 mins.

Drain on paper towel without losing the yummy crunchy bits or the herb and garlic mix.

Enjoy with a roast.

Take 4 good size spuds.........peel them, very thinly slice them, rinse them & pat them dry....

...& into a buttered shallow dish place cubes of white fish, very finely chopped onion/celery/carrot, 1 very thinly sliced leek & a finely chopped red chilli & a rasher or so of mildly smoked back bacon, season (don't over season as the bacon is salty)....add single cream

.... top with the sliced potatoes & dot with butter.

When this is cooked in a hot oven so that the potatoes brown & crisp a little...it is delish. The trick is to chop veg small so they cook quickly.