A weeknight dinner that leans on sour cream as its anchor, the way a tired cook needs. Baked potatoes split and dressed with sour cream, crisp onions, and herbs turn into something substantial and honest.

Serves 2. 35 minutes, 10 at the stove.

About 470 calories a serving, 5 g protein, 27 g carbohydrate, 39 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Scrub two large russet potatoes, prick them three times with a fork, and set on a baking sheet. Bake until the skin yields to pressure, about 30 minutes.30 min
2. While the potatoes bake, slice one medium onion into thin rounds and mince one clove of garlic. Heat two tablespoons of oil in a skillet over medium heat and add the onion with a pinch of salt. Stir occasionally until the onion turns golden and crisp at the edges, about 8 minutes; add the garlic in the last minute.8 min
3. Split each hot potato down the middle and fluff the flesh with a fork. Stir one tablespoon of butter into the three-quarters cup sour cream with salt and pepper to taste, then dollop it into each potato.
4. Top each potato with the crisp onion and garlic, scatter fresh chives over, and serve from the skillet.

Note Swap the baked potatoes for boiled small potatoes if you have less time, then halve and top them the same way. Leftovers keep in a covered container for two days; warm gently or serve cold. Pair with a sharp green salad or raw vegetables to cut the richness.