A shelf of one product becomes a weeknight dinner with baked potatoes. The dip is already seasoned and flavored, so it needs only heat and a modest garnish to feel like a proper meal. Warm, salty, and done in under an hour.

Serves 2. 50 minutes, 8 at the stove.

About 270 calories a serving, 9 g protein, 23 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Scrub two large russet potatoes under cold water and prick each all over with a fork. Place them directly on the oven rack set in the middle position and bake until a knife slides through the center with no resistance, about 40 minutes.40 min
2. While the potatoes bake, place the french onion dip in a small baking dish. Shred 2 ounces of cheddar cheese and stir it into the dip with 1 tablespoon butter, 1/4 teaspoon pepper, and 1 teaspoon salt until well combined.
3. In the last 5 minutes of the potatoes' baking, set the dip in the oven to warm through, about 3 to 5 minutes, until bubbling at the edges.5 min
4. Split each hot potato down the middle and fluff the insides with a fork. Top each potato with half of the warm dip and serve at once.

Note Swap the cheddar for gruyere or leave it out entirely if you prefer. Leftovers keep, refrigerated, for two days; reheat the dip gently. Serve with a green salad or cooked broccoli to round out the plate.