Two split russet potatoes topped with melted cheddar and tangy ranch sour cream make a fast, filling dinner when you're tired. The dip does double duty here, bringing both salt and flavor so you can get to the table quickly.

Serves 2. 40 minutes, 5 at the stove.

About 940 calories a serving, 18 g protein, 26 g carbohydrate, 85 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Prick two large russet potatoes all over with a fork, place them on a sheet, and roast until a knife slides through the center with no resistance, about thirty-five minutes.35 min
2. While the potatoes roast, shred four ounces of sharp cheddar cheese and set it aside.
3. When the potatoes are tender, split each one in half lengthwise. Scoop out a small well from the center of each half, leaving about a quarter inch of flesh. Mash the scooped flesh in a bowl with two tablespoons of butter, salt, and pepper.
4. Divide the mashed potato mixture among the four potato halves and return them to the oven for three minutes. Scatter the shredded cheddar over each one, return to the oven, and bake until the cheese melts, about two minutes.5 min
5. Top each potato half with two tablespoons of the ranch dip and serve right away.

Note Swap the cheddar for gruyere for a nuttier flavor. Leftovers keep in the fridge for two days and warm gently in a low oven. Serve with a side salad or steamed green vegetables if you like something fresh alongside.