Stuffed Potatoes from _The Children's Step-by-Step Cookbook_
1 large potato per person Salt and pepper
For the shrimp filling, per person: 1 tablespoon soy yogurt 2 tablespoons chopped cucumber 1/4 cup peeled small shrimp
For the tuna filling, per person: 1 tablespoon low-fat mayonnaise 3 tablespoons canned tuna 2 tablespoons cooked corn (if you can handle it) 1 tablespoon chopped scallion
1. Set the oven to 400 degrees F. Scrub the potatoes under running water and dry them with a kitchen towel. 2. Prick the potatoes all over with a fork, then put them on a baking sheet and put them in the oven. 3. The potatoes take 1 to 1 1/2 hours to cook. When they are nearly ready, chop the ingredients for the fillings. 4. Then put the ingredients for each filling in a bowl and mix them together. Taste it and add salt and pepper if needed. 5. After an hour, take the potatoes out of the oven. Push a knife into one. If it is soft, it is done. 6. Make cross-shaped cuts in each of the potatoes. Spoon the filling into the cuts in the potatoes. Eat the potatoes immediately, while hot (though if you wanted this for lunch, I don't see why you couldn't heat up a leftover baked potato and add the cold filling right then...).
I have one final potato suggestion: I own a cookbook called _The Humble Spud_ that I picked up at a Scholastic book sale. I haven't tried any of the recipes in it yet, and it's heavy on the butter and cream--some recipes are absolutely IBS-hopeless--but some are able to be modified, so it might be worth your time to look for a copy. Good luck!