Potatoes: Baked

Baked, or jacket, potatoes are truly one of my perfect vessels for any sort of topping. They turn the weird salads that I make for dinner into a complete and filling meal. Every time I tell someone that’s what we are having for dinner, I can see them picturing the steakhouse (or cafeteria buffet) baked potato—soggy, slathered in sour cream and butter, with some lame-ass, dried-out chives on top. This is not that.

The key to a great baked potato is the textural difference between the jacket (skin) and the creamy, fluffy interior. For that reason, I like to use floury potatoes such as russets—potatoes that fall apart when boiled and are much better suited to whole baking—and then top them with anything that provides a good crunch; maybe something cold to contrast with the hot interior, and surprising tang to balance all that starch. If you are feeling portion conscious, bake them, cut them in half, and serve only one side per person.