The lowly potato makes for great eating whether you're cooking for one or for a crowd. There's a lot more that can be done with a baked Idaho than just adding sour cream and butter, although there's absolutely nothing wrong with keeping it simple and enjoying your potato that way either.
I was inspired by myrecipes.com and their potato skins stuffed with roasted chicken, onions and sour cream, and while I could have followed their advice to a "T" since I've some of Big Guy's rotisserie chicken calling my name from the freezer, I also had a some sausage available so went with that instead. Sauteed along with onion and sweet bell peppers, it was a perfect filling for baked spuds, halved and relieved of their innards, then crisped up under the broiler before stuffing.
As for breakfast this morning - well here's another idea. Since I couldn't see the sense in baking only 1 potato last night, I threw an extra one in the oven and this is the result. A couple of slices of ham lining the crispy potato skin followed by a sprinkle of cheese, 2 eggs, and a touch of heavy cream is all that's required. Twenty minutes later and breakfast was ready and darned delicious if I do say so myself.
Best of all, I've all the potato innards left to mash up and overstuff into the last potato shell so I can enjoy a humongous twice baked potato for dinner tonight. How's that for some cooking for one ingenuity?
A year ago - Not Yo' Momma's Banana Pudding
Two year's ago - Spaghetti al la Carbonara
Three year's ago - Mongolian Beef