Prick 4 baking potatoes a few times with a fork. Bake at 400˚F until tender, about 70 minutes. Cool 10 minutes; cut top third off each one. Scoop flesh out of top and bottom and place in a bowl. Set emptied skins on a baking sheet. Mash potatoes. Mix in 1/2 cup sour cream, 2 Tbsp. each melted butter and milk, 1/2 cup grated cheddar, 2 Tbsp. snipped chives, 1/3 cup bacon bits, and salt and pepper, to taste. Spoon into potato skins, bake 25 minutes, until hot and golden.

Prick the number of sweet potatoes you want to cook several times with a fork. Set on a parchment paper-lined baking sheet. Bake at 400˚F until tender, 60 to 70 minutes. Set sweet potatoes on plates, make a slit down the middle of them, and squeeze open. Top sweet potatoes, to taste, with grated cheddar or Jack cheese, black beans, salsa, cilantro, sliced jalapeño peppers, and sour cream.

Prick 4 yams a few times with a fork. Set on a parchment-paper lined baking sheet. Bake at 400˚F until tender, 60 to 70 minutes. When almost cooked, place 1 can (400 mL) coconut milk, 1 can (540 mL) well drained chickpeas, 1 1/2 tsp. curry powder, and 1 tsp. chopped fresh ginger in a medium pot. Bring to simmer over medium heat; simmer 5 minutes. Mix in 2 cups baby kale and simmer 2 minutes more. Set yams on plates, make a slit down the middle of them, and squeeze open. Top each yam with chickpea kale curry. Sprinkle, if desired, with chopped cashews, cilantro leaves and shredded coconut.