When my boys as teenagers gathered around the tube with their friends to watch their favorite team obliterate the opposition, they would all come to our house. I’d have a supply of baked potatoes and all sorts of stuff to pour, sprinkle, crumble, spoon and smear on them. All I needed to add to this spud fest was a bucket of chilled Cokes, and what a popular mom I was.

The kids themselves came up with suggestions for the toppings. Among them (believe it or not): chopped raw celery, chopped cooked carrots and broccoli, shredded melting-type cheese such as Monterrey Jack or Cheddar, grated Parmesan, crumbled bacon (the real stuff, please), crumbled corn flakes and, of course, butter and sour cream.

Our eldest son, thin-as-a-rail Doug, came up with a topping I can hardly look at without adding inches. He very importantly named it, “Doug’s House Dressing.” It really is terrific, but why shouldn’t it be with all those sinful ingredients? For adults, try putting out Worcestershire sauce, horseradish, mustard and some herbs and spices: paprika, parsley, basil, freshly ground pepper, cayenne pepper, nutmeg and some of those prepared New Orleans-style seasonings like Tony Chachere’s, Frank Davis’s or Russell Camp’s.

I like non-fat cottage cheese or yogurt with a sprinkling of fresh parsley or homemade salsa for the sake of my shape.

Sounds a bit like a salad bar, doesn’t it? It is a bar – a potato bar. And to make it even more enticing, try adding baked potato skins. Make plenty, though, because they will disappear fast. And while I’m on this potato binge, I’ll give you some ideas for twice-baked potatoes as a way to use the leftovers from the sports orgy. They too are a hit with family and friends.

But first, let’s bake those spuds.

Baked Potatoes

Allow at least one per person. Scrub potatoes, prick (to keep them from exploding while baking), and bake at 400 degrees for 1 hour or until tender when stuck with a fork.

Very large potatoes can be run through the center with a metal skewer before baking. The skewer transmits heat to the center of the potato and reduces cooking time. Split these big ones in half lengthwise after baking to make 2 servings from each.

If you do not care whether or not the skins are crisp, you can wrap the potatoes in foil. Baking time will be shorter and the foil will help keep them warm until ready to be eaten. An old friend swears that foil-wrapped potatoes can be baked at 500 degrees for 45 minutes. I’ve never tried it; I’m afraid I’ll set the kitchen on fire. Try that at your own risk.

Wrap potatoes in kitchen towels and place in a basket to keep warm until ready to eat.

Doug’s House Dressing for Baked Potatoes

Go easy on this – it’s loaded with fat!

1/2 cup soft cream cheese

1/4 cup softened butter or margarine

1/2 cup dairy sour cream

1/2 teaspoon garlic powder

1/2 cup blue cheese, crumbled

1 tablespoon minced fresh parsley (or 2 teaspoons dried)

Cream together the cream cheese and butter until fluffy. Cream in the sour cream. Mix in garlic powder. Fold in blue cheese and parsley. Makes enough for 12 large baked potatoes. This can be kept refrigerated for about 1 week.

Cooked Salsa

This is one of my favorites. Keep warm in a chafing dish.

4 small tomatoes, chopped (or use 4 canned tomatoes, drained)

2-4 jalapeno peppers, chopped

1 clove garlic, chopped

1 small onion, chopped

1/4 teaspoon each ground cumin and black pepper

1 diced carrot

Pinch dried tarragon

Water

Simmer all ingredients for 20 minutes, adding water for desired consistency. Pour mixture into blender container and blend until smooth but not pureed.

Keep warm and spoon over baked potatoes. Top with shredded cheese. Makes about 2 cups sauce.

Baked Potato Skins

1 baked potato per person

Olive oil

New Orleans-style seasoning (I use Tony Chachere’s)

Bake potatoes as directed above. When cool enough to handle, cut in quarters lengthwise. Scoop potato from skins leaving about a 1/4-inch of potato intact. Place skin-side-down on a baking sheet. Brush with olive oil and sprinkle with seasoning.

Bake at 450 degrees for 15 to 20 minutes. Top as desired.

NOTE: Refrigerate scooped potato aside to use at a later time; for example, mash into soups, gravies, etc.

Twice-Baked Potatoes

4 large baking potatoes

4 tablespoons butter or margarine

About 1/4 cup milk

Salt and pepper to taste

1/2 teaspoon baking powder (makes them extra fluffy)

1/2 cup shredded sharp Cheddar cheese

Bake potatoes as directed above. When they test done, cut a thin slice from flat side of each potato. Carefully scoop the pulp into a bowl, leaving the shells intact. Mash with a masher or fork.

With an electric mixer, beat in butter and milk. Add baking powder and beat until light and fluffy.

Pile mixture into potato shells. Top with shredded cheese. Place on baking sheet and bake at 400 degrees for 15 minutes or until cheese is melted.

Onion Sauce for Twice-Baked Potatoes

2 tablespoons minced green onion

1 tablespoon butter or margarine

1 tablespoon flour

1/2 cup whole milk

Salt and pepper to taste

Additional green onions, minced (optional)

Sauté the green onion in the butter or margarine until limp. Stir in flour. Gradually stir in milk and cook, stirring constantly, until thickened. Add salt and pepper to taste. Makes about 1/2 cup sauce.

To serve, make a well in the potatoes. Fill each with the sauce. Sprinkle with additional green onions, if desired. Serves 4.

Twice-Baked Potatoes with Mushrooms

4 large baking potatoes

3 tablespoons butter or margarine

1 cup fresh mushrooms, chopped

About 1/3 cup milk

1/4 teaspoon onion powder

1/8 teaspoon turmeric

Salt and pepper to taste

1/2 cup shredded sharp Cheddar cheese

Bake potatoes as directed above. When they test done, cut a thin slice from flat side of each potato. Carefully scoop the pulp into a bowl, leaving the shells intact.

Melt 1 tablespoon butter in a skillet. Sauté the mushrooms until tender.

Mash the potatoes with a masher or fork. With an electric mixer, beat in remaining 2 tablespoons butter and milk. Add onion powder and turmeric and beat until and fluffy.

Stir in mushrooms. Pile mixture into potato shells. Top with shredded cheese. Place on baking sheet and bake at 400 degrees for 15 minutes or until cheese is melted.

Serves 4.