Photo: Claire Lower
One of my favorite ways to use up the “last little bits” of roasted vegetables, cheese, and a few olives is Cram everything into a potato. Baked potatoes are the perfect vehicle for all leftovers, anemic vegetables, every piece of cheese, and every sip of salad dressing that is about to expire. And they’re fun. No one has ever stayed sad while eating a hot, buttery baked potato loaded with stuff. It is not possible.
Not only does a baked potato bar help you avoid food waste, but it’s also a simple, low-hassle dinner during the week. Brush the spuds with fat (like bacon fat or crisco), sprinkle with salt, prick with a fork a few times, then place in a 425 ℉ oven for 50-60 minutes until the skin is crispy and the inside is completely soft to the touch when testing with a fork. Take the potatoes out of the oven and let them cool for five minutes before pouring them in.
