Two crispy-skinned potatoes split open and topped with warm sour cream, melted cheese, and fresh chives make a complete meal when the pantry is thin. This is what the shelf gives you tonight, and it is enough.

Serves 2. 45 minutes, 5 at the stove.

About 630 calories a serving, 19 g protein, 24 g carbohydrate, 53 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Scrub 2 medium russet potatoes under cold water and prick each with a fork several times. Rub the skins lightly with salt and set them directly on the oven rack.
2. Bake the potatoes until a knife slides through the centers with no resistance, about 40 minutes. While they bake, shred 4 ounces of sharp cheddar cheese and set it aside.40 min
3. When the potatoes are done, split each one down the middle with a knife. Push on the ends to open them up; the insides will steam.
4. Place 1 tablespoon of butter in each potato, then divide 1 cup of sour cream between them. Top each with the shredded cheese and a pinch of salt and pepper.

Note Swap the cheddar for any hard cheese you have, or skip it entirely and rely on butter and sour cream. Leftovers keep three days in the fridge and warm gently in a low oven. Serve with a simple green salad or steamed broccoli to round out the plate.