MMMM, I’m getting so hungry now! I like my baked potatoes lathered in butter, then melted cheese over that, can’t go skimpy on the cheese either, and finally cover the whole darn thing in sour cream!!! I can’t ever have too much sour cream. Yummy.
A lot of salt, and a whole lotta pepper.
This time of year, I eat mostly beef, chicken, tossed salad and steamed veggies – I’d call it ‘low-carb’, but I’ve been doing it for 20+ years, so I call it ‘steak and salad’.
So when I get to have a baked potato, it’s treat enough by itself. (Also, I have problems with dairy, so no butter – maybe olive oil).
Baked potato musts:
Nice medium russet potato
real butter
fresh coarse ground pepper
coarse salt
Baked potato “regular”:
all of the “musts”
add sour cream
add chives
Baked potato possibilities:
A “must” potato and add: cheddar cheese and broccoli
A “must” potato and add: monetrey jack and sauteed mushrooms
A “must” potato and add: sour cream, chives, cheddar cheese, bacon bits
I don’t have baked potatoes often, anymore, but the rare occasions when I do splurge call for perfection!
Lately:
BP with chili (Hormel or Stagg), some light sour cream, salt, pepper, a splash of garlic vinegar and maybe some shredded cheese.
Anyone else nuts over Wendy’s plain BP and chili? At 99 cents each plus a 99 cent salad, lunch can get pretty cheap. The optional (not for me!) chili sauce packets they have there really complement their chili well, I think.
Mild salsa, light sour cream and a little shredded cheddar. Low fat and soooooo gooooood! And very filling!
Damn, now I want one, and I have no ingredients…
Just freshly ground black pepper. No greasy goop.
I’m surprised no one has mentioned ranch dressing. . .
Broccoli, shredded cheddar, salt, pepper, butter, sour cream, bacon, green onion, and chives (if I have them). Only the chives are optional; all others mandatory.
I’m a huge fan of twice-baked potatoes. Bake the mofos, then cut off an oval from the top of each and scoop out the insides (muttering “Ooh! ouch! ow, dammit!” as the steam scalds your hands). Mix said insides with salt, pepper, herbs, sour cream, butter, sharp cheddar, parmesan, half-and-half, and anything else that looks good and is close at hand. Fill the potatoes back up and rebake; meanwhile slather the removed pieces of skin with sour cream and top with kosher salt, and feed one to my wife while I eat the other.
They’re not the healthiest meal in the world, but damn they’re tasty!
Daniel
I was going to make scalloped potatoes today anyway. Yum. With the leftover cheese sauce.
Shredded cheese, salt, pepper, sour cream. Bacon isn’t necessary. Twice-baked potatoes are heavenly, too.
Cheese and bacon bits (real, not imitation).
Thanks for this thread. I now know what I’m going to have for lunch. 
Bake, scoop and mix:
Butter
Bacon (or substitute leftover scrambled sausage)
Scallions (or substitute chives)
Salt (I prefer Tony C’s spicy salt, can’t spell his last name)
Pepper
Cheese (a nice mix of chedder and parmesian)
Replace in the shells, add more cheese, and bake until the top gets crunchy.
Wash down with a nice strong beer.
I’m suprised I;m the first one to say this: hot sauce. Nothing beast a baked potato (coated in olive oil and kisher salt before going in the oven) with a ton of sour cream and Frank’s Red Hot Sauce.
I’ver also been known to use cheese, bacon, chili, and whatever else I got lying around.
My basic is (always in this order) butter, fresh ground black pepper, red onions, bacon bits and cheddar cheese.
I have had and enjoyed brocolli and cheese and chili and cheese.
Of course, a baked potato with butter and pepper is good as well.
Never eat the skins. Just never liked potato skins.
Ah, the humble tater. So good as a simple side dish, yet there are but a few of us who have experienced the Chicken Fried Baked Potato.
Take the biggest baked tater you’ve ever seen, cover it with whipped butter, grated cheddar, chopped chicken fried steak, cream gravy, chives and paprika. Mmmm… heaven on a plate!
Sadly, the restaurant that served these delicacies was sold a few years ago and the new owner not only moved it but changed suppliers, so their food just isn’t that good anymore. 
I felt an artery clog when I read that post.
Sounds wonderful!
Plain, maybe some “can’t believe it ain’t butter” spray.
Salt
Butter (no margarine, please)
Salt
Sour Cream
Salt
Did I mention salt?
The college bar on campus serves the best baked potatoes with coleslaw.
A little butter, then tuna, grated Parmesan cheese and pepper.
I have a Parmesan cheese fetish.