A baked potato. A large russet, skin rubbed with butter and sprinkled
with coarse salt, baked at 400°F for an hour so the skin is nice and
crisp and the inside, very tender. I'll squeeze open the potato and add
butter, crumbled crisp bacon and top it with shredded "Mexican" four
cheese blend. Quite tasty and so easy.

I'm baking two potatoes of equal size. I'm going to use the other one
to make a small pot of baked potato soup in the next couple of days. I
need to buy some cream but the potato soup will also include bacon and
likely be topped with cheese.

Jill