A shelf this slim means we build around what we have: fat-free sour cream becomes a bright, tangy topping for baked potatoes, spiked with garlic and pepper to make it sing. This is the kind of dinner a tired cook can have on the table in under an hour, with almost nothing left to do once the potatoes go in the oven.

Serves 2. 50 minutes, 8 at the stove.

About 430 calories a serving, 5 g protein, 25 g carbohydrate, 36 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Scrub 2 medium russet potatoes under cold water, prick each several times with a fork, and place directly on the oven rack at 425°F [220°C]. Bake for 40 minutes until the skin gives when pressed.40 min
2. While the potatoes bake, stir together 1 cup of sour cream with 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Chop 2 tablespoons of fresh chives and fold them in.
3. When the potatoes are tender, split each one down the middle and fluff the flesh with a fork. Top each with 1 tablespoon of butter, then divide the sour cream mixture between them, and scatter more fresh chives on top.

Note You can swap in any hard squash or beets roasted to tenderness. Leftovers keep covered for two days; reheat gently or serve cold. Round out the meal with a bitter green salad or quick-cooked greens tossed with garlic and oil to balance the richness.