The Italian herb twice-baked potato. Instead of cheddar cheese, bacon, sour cream and such, use garlic, romano, parmesean, oregano, basil, all your favorite Italian spices and then moisten with butter, a dash of milk, and a little bit of mozarella cheese. Top with more oregano, basil, parsley, etc. before the second baking but after the shell is re-filled.
It is an interesting departure from the traditional recipes for twice-baked potato.
Enjoy,
Steven