Baked Potatoes with Four Fillings

For the baked potatoes: Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes.

Drain the potatoes and place in the hot pot to remove excess water. Remove and cool. Slice a small amount off 1 side of each potato. Use a spoon to hollow out the potato flesh. Place in a bowl and mash with a fork.

Preheat the oven to 200°C (approximately 390°F).

For the tomato and mozzarella filling: Drain the mozzarella and cut into cubes. Rinse the tomatoes, quarter, core and dice small. Chop the olives.

In a bowl, stir 1/4 of the mashed potatoes with the olives and pesto. Fill the potatoes and top with the tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper to taste. Bake for 5 minutes until the top the golden. Serve garnished with basil.

For the tuna filling: Drain the tuna and flake with a fork. In a bowl, stir the tuna with the sour cream, creme fraiche and Parmesan. Season with salt and pepper to taste. Rinse, trim and slice the zucchini. Heat 1 tablespoon oil in a skillet. Add the zucchini and cook until tender. Fill 2 potatoes with sour crem, top with the zucchini slices and tuna mixture and top with the remaining sour cream. Bake for 5 minutes. Serve garnished with tarragon.

For the cottage cheese filling: In a bowl, stir the cottage cheese with the cream chives, onion, sardines and salt until thoroughly combined. Fill the potatoes and serve immediately.