Baked potatoes need nothing more than sour cream, salt, and whatever herbs you have on hand. The organic tang cuts through the starch and turns a simple side into dinner.

Serves 2. 45 minutes, 5 at the stove.

About 430 calories a serving, 5 g protein, 24 g carbohydrate, 36 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Scrub 2 large russet potatoes under cold water and prick each one four times with a fork. Place them on the oven rack directly or on a baking sheet and bake until a knife slides through the center with no resistance, about 40 minutes.40 min
2. While the potatoes bake, melt 2 tablespoons butter in a small pan over medium heat and stir in 2 minced garlic cloves. Cook until fragrant, about 1 minute, then pour into a bowl with 1 cup sour cream. Season with salt and pepper and stir in a handful of fresh chives or parsley, chopped.
3. When the potatoes are done, split each one lengthwise and fluff the insides with a fork. Spoon the sour cream mixture onto each half and serve at once.

Note Swap roasted garlic for raw to mellow the flavor, or use dill and smoked paprika instead of chives. Leftover sour cream keeps four weeks refrigerated; use it for baking or on vegetable soups. Pair with a green salad or roasted vegetables on the side to make it a full meal.