Take a Baked Potato from Sad to Slammin'
Instead of heading to the store in search of ingredients for dinner, take stock of what’s already on hand. Potatoes and other kitchen-shelf staples may not look like much, but they’re more than enough to turn out a tasty meal on the cheap. Many people wrap a potato in foil before baking it, but for the most crisp, golden skin, it’s best to skip that step.
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4 russet potatoes, scrubbed
Extra-virgin olive oil
Unsalted butter, for serving (optional)
Coarse salt and freshly ground pepper
Toppings
Thawed frozen broccoli, shredded cheddar, and crumbled cooked bacon
Thawed frozen edamame and corn, thinly sliced red onion, and soy sauce
Black beans, crumbled cooked bacon, plain yogurt, and thinly sliced scallions
Sour cream, sliced radishes, pickled jalapenos, and salsa
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Cook’s Note
For the black-bean topping variation, top the potatoes with the yogurt and scallions after removing them from the oven. The sour-cream version requires no reheating whatsoever.
1. Preheat oven to 400 degrees with rack in center. Prick potatoes all over with a fork and rub with oil. Place on rack and bake until potatoes are easily pierced with the tip of a sharp knife, about 1 hour. Remove from oven and transfer to a parchment-lined baking sheet.
2. Split potatoes, pressing ends to create a pocket in each. Add a dab of butter or drizzle with oil; season with salt and pepper. Stuff with desired toppings; return to oven to warm through, if needed (see note, above), about 5 minutes, before serving.
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