A weeknight dinner built on the jar: use the dill dip as a warm sauce for baked potatoes, fortified with butter and a little more sour cream to stretch it. The dip's seasoning does the work, leaving you time to rest.

Serves 2. 50 minutes, 8 at the stove.

About 380 calories a serving, 5 g protein, 22 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Scrub 2 large russet potatoes under cold water, prick each with a fork several times, and set them directly on the oven rack. Bake for 40 to 45 minutes until a skewer slides through the center with no resistance.43 min
2. While the potatoes bake, warm the dill dip over medium-low heat in a small saucepan, stirring often. When it steams, add 2 tablespoons butter and 1/2 cup sour cream, then season with salt and pepper to taste. Keep warm on low heat, stirring once or twice, until the potatoes are done.
3. Split each hot potato down the middle and push the ends inward to open it. Spoon the warm dill sauce over each potato and serve at once.

Note Swap the potatoes for baked sweet potatoes if you have them. Leftovers keep for three days; reheat the sauce gently in a small pan. Serve with a sharp green salad dressed with vinegar and oil to cut the richness.