Thanks for watching! If you enjoyed that, don't forget to like and subscribe to our channel. And if you want to try these riffs on the baked potato for yourself, here's a quick reminder of the instructions and the ingredients.br br You'll need (for 3 portions):br br - 3 large potatoesbr - butterbr - 6 tbsp grated cheesebr - salt to tastebr br For the meaty variation:br br - ground meatbr - diced onionbr - diced red pepperbr - sieved tomatoesbr - pre-sliced cheesebr br For the Mediterranean variation:br br - sliced olivesbr - dried tomatoes, finely choppedbr - feta cheese, crumbledbr - dried oreganobr - basil, choppedbr br For the German variation:br br - sauerkrautbr - sour creambr - honeybr - toasted bread cubesbr - chopped hazelnutsbr br For the fish variation:br br - yogurtbr - lemon zestbr - dillbr - smoked salmon in stripsbr - green onions, choppedbr br Here's how:br br For the base recipe, first cut the potatoes in half and wrap them in aluminum foil. Bake them in a convection oven at 360°F until they are done. Tease out the insides of the potato with a fork and work in a little butter, 1 tbsp cheese and some salt to taste.br br 1. Now for the different variations: for the meaty version, brown the ground meat in some oil, then add the onion, pepper and the tomatoes. Divide the mixture between the potato halves and cover each of them with a slice of cheese. Then bake the potatoes for another 15 minutes in a convection oven at 360°F.br br 2. The Mediterranean variation is noticeably quicker to prepare: sprinkle the potatoes with olives, dried tomatoes and crumbled feta. Seasoning with dried oregano and fresh basil adds the final touch to the perfect potato taste experience.br br 3. We wouldn't have it any other way: the German version is prepared with sauerkraut. Mix this into a salad with the sour cream and honey and then spread it on top of the potatoes. As a special treat, add the toasted bread cubes and hazelnut pieces on top. br br 4. The fish version doesn't just include some tasty salmon, but also a fresh sauce to go with it. You make this by mixing the yogurt, lemon zest and dill together. Spoon it onto the potato halves, then place the salmon strips on top. For decoration, sprinkle a few chopped green onions on top.