A bare-shelf dinner built on sour cream as the main. Two baked potatoes topped with sour cream, butter, and herbs make a warm, tangy supper that tastes more substantial than it is. The cultured cream adds brightness and nutrition.

Serves 2. 50 minutes, 5 at the stove.

About 430 calories a serving, 5 g protein, 25 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup cultured sour cream (Tillamook), to taste salt, to taste pepper, 2 tablespoons butter, 2 cloves garlic, 2 tablespoons minced onion, 2 large russet potatoes.

1. Heat the oven to 400°F (200°C). Scrub 2 large potatoes under cold water, poke each one six times with a fork, set them on the oven rack, and bake until a fork pierces the center with no resistance, about 45 minutes.45 min
2. While the potatoes bake, mince 2 cloves of garlic and 2 tablespoons of onion very fine. Stir them into 1 cup of sour cream with 2 tablespoons of butter softened at room temperature, and season with salt and pepper.
3. When the potatoes are soft, split each one lengthwise and push the flesh up from the skin. Top each potato with half the sour cream mixture and serve at once.

Cook mode

Note Swap the topping for crumbled cooked bacon and chives if you have them. Leftovers keep, covered, in the fridge for one day; reheat gently in the oven. Serve with a simple green salad or pickled vegetables on the side to stretch the meal.