When having a baked potato it is the crispy skin that I find most appealing. Something you don’t get when making in a microwave so it’s worth the effort to bake them in your oven.
Potato like bread is known as a stodgy food and can sometimes be too much and instead you wish for something lighter. The creation of bagel thins, bread thins (where the slices are more petite and not as filling) I was inspired to do these.
I scooped out the mash potato and replaced with a homemade vegetable chilli.
The potato inside can be saved for another recipe like homemade lentil cottage pie.
But if you want to keep the potato why not try flavouring the potato inside?