We love a Mexican-style baked potato topped with salsa, crumbled corn chips, sharp cheddar cheese, jalapeno slices, sour cream or Greek yogurt and chopped cilantro. BTW, I like canned jalapeno slices by an authentic brand like Herdez and I only use homemade salsa, not the bottled stuff! It really does make a difference.
Here in Peru, there's such a variety of potatoes. In the U.S. we would use a big Russet potato but here in Peru I'd choose a starchy potato that's in season like the canchan or huayro potato. Yum!