On Wed, 10 Mar 2021 18:05:10 -0500, jmcquown >
wrote:

>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

we always add broccoli to that kind of potato
Janet US