Two russet potatoes split and topped with tangy ranch sour cream, melted butter, and cheddar. The dip becomes a proper sauce here, warming into the tender flesh. Comfort food that asks for nothing else.

Serves 2. 50 minutes, 5 at the stove.

About 400 calories a serving, 10 g protein, 20 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Pierce 2 large russet potatoes all over with a fork, rub with a little salt, and place on the rack. Bake until a knife slides through the thickest part with no resistance, about 45 minutes.45 min
2. While the potatoes bake, shred 1/2 cup cheddar cheese and set it aside.
3. Split each potato in half lengthwise and fluff the flesh with a fork. Top each half with 1/2 tablespoon butter, stirring it into the hot flesh. Divide 1/2 cup shredded cheddar over the four halves and let it soften in the residual heat.
4. Spoon a dollop of ranch sour cream onto each potato, add a pinch of salt and pepper, and serve while the potatoes are still hot.

Note Swap: top with crispy bacon or chives if you have them. Leftover baked potatoes keep three days wrapped in the fridge and reheat in a 350°F oven. Serve alongside a simple green salad or roasted broccoli to round out the plate.