Heat 1 tablespoon butter in skillet. Slice 1 yellow or Spanish onion and add to skillet; sauté over low heat until soft and caramelized, about 20 minutes. Meanwhile fry 4 strips bacon; drain on paper towels and crumble. Top each potato with caramelized onions, 1 ounce blue-veined cheese and bacon crumbles.
Heat 1 tablespoon olive oil in skillet and brown 8 ounces Italian turkey (or pork) sausage, casings removed and crumbled. Remove from skillet with slotted spoon; set aside. Return skillet to heat; add 1 tablespoon olive oil. Sauté 4 cups chopped kale, ribs removed and cut into strips, with 1 clove chopped garlic, 1/4 cup water and pinch of salt. Cook about 5 minutes, until kale is wilted and slightly tender. Mix in 1 tablespoon red wine vinegar. Remove from heat. Top each potato with kale, sausage and 1 tablespoon shaved parmesan. Sprinkle with red chile flakes, optional.
Drain and rinse one 15.5-ounce can black beans. Combine with 1/3 cup chipotle chile salsa. Top each potato with black bean mixture, 2 tablespoons shredded cheddar and cubed avocado.
Stir 2 teaspoons tandoori spice mix or curry powder into 1/2 cup plain yogurt. Combine with 2 cups cooked and shredded chicken (purchased rotisserie chicken is fine). Top each potato with 1/2 cup of chicken-yogurt mixture, 2 tablespoons shredded gouda and 1 teaspoon chopped cilantro.