Baked potato

Scrub 4 large Russet potatoes clean, poke them a few times with a fork, and rub the skins lightly with oil and coarse salt. Bake directly on the rack for 50–60 minutes until a knife easily pierces the center. Let the potatoes cool for 10–15 minutes until safe to handle. Slice each potato in half lengthwise. Carefully scoop out the warm potato flesh into a mixing bowl, leaving a 1/4-inch shell of potato flesh around the skin so the structural walls do not collapse. Mash the scooped potato flesh with 1/2 cup sour cream, 1/4 cup unsalted butter (softened), 1/4 cup milk or heavy cream, 1 cup shredded cheddar cheese, salt, pepper, and garlic powder to taste. Fold in cooked bacon bits or chopped chives if desired. Whip until smooth and creamy. Spoon or pipe the creamy filling back into the empty potato skins, mounding it slightly on top. Top with an extra 1/2 cup shredded cheese. Bake for 15–20 minutes until the cheese is melted, bubbly, and lightly browned on the edges.

Unbalanced

% Daily Values based on a 2,000 calorie diet