Baked potato with french onion dip
A baked potato split open and filled with warm french onion dip makes a supper when you want something substantial but have no time. The dip here is more than a condiment, turned into the meal's sauce and backbone.
About 290 calories a serving, 10 g protein, 29 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 medium russet potatoes
- 2 ounces [57 g] sharp cheddar
From your shelf
- 1 container [227 g] french onion dip
Staples
- to taste salt
- to taste pepper
- 1 tablespoon butter
- Heat your oven to 400°F [200°C]. Scrub 2 medium russet potatoes under cold water, poke each one six times with a fork, and rub all over with 1 tablespoon of butter, salt, and pepper. Bake directly on the oven rack for 35 to 40 minutes, until a skewer slips through the centre with no resistance.
- While the potatoes bake, open your container of french onion dip and transfer it to a small saucepan or skillet over low heat, stirring now and then, until it is warm and the edges just begin to bubble, about 5 minutes. Shred 2 ounces of sharp cheddar on the large holes of a box grater.
- When the potatoes are tender, split each one lengthwise with a sharp knife, press the skin gently to open the flesh, and set each on a plate. Spoon half the warm dip into the centre of each potato, top with the shredded cheddar, and serve at once.
Note Swap the dip for sour cream mixed with fresh chives if you have them on hand. Leftovers keep in the refrigerator for two days; reheat gently in a low oven. Serve with a simple green salad or coleslaw to balance the richness.
On the label
CULTURED MILK, CREAM, NONFAT MILK AND WHEY, SEASONING (SALT, DEHYDRATED ONION AND PARSLEY, HYDROLYZED CORN PROTEIN, MONOSODIUM GLUTAMATE), SODIUM PHOSPHATE, GUAR GUM, CALCIUM SULFATE, CAROB BEAN GUM.
Land O Lakes, dips & salsa, serving 30 g, package 8 oz/227 g. Ingredients as printed on the label.
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Cooks as onions, dip. Half of it left? Use up the onions.