Half Baked Potatoes

Amber went back to UNK Monday morning. I sent her with leftover ham and a pound of Gayle's rolls. Eli went back Sunday night — his Monday class was early.

Drove Tuesday-Wednesday, an Omaha run. Normal. Book two at 41,000 words.

The second book anniversary approaches — "Cab Kitchen" turned 1 year old on April 19. Sarah sent me a bouquet of flowers. Card: "Brenda. One year. 365,000 copies. An entire audience. Onward." I cried at the kitchen table. Dave said, "Brenda. You have a career." I said, "I have a career." He said, "You always had a career." I said, "Different career." He said, "Same Brenda." I kissed him. Gayle watched from her chair. She said, "Brenda. I told you it would be a good book." I said, "Ma, you said 'She wrote the truth.'" She said, "Same thing."

Justin's pre-season training intensified this week. He is the starting running back for sure next fall. Coaches told him. He came home Saturday and ate five servings of mashed potatoes at dinner. He is fueling. I let him.

Gayle had a harder day Thursday — just tired, she said, not ill. We kept her quiet. Friday she was better. I am learning the rhythm of her body. The body of a 79-year-old with congestive heart failure is a moving target. I am the one holding the dartboard.

Justin came home Saturday smelling like turf and sweat, and he sat down at that table and did not stop eating potatoes until the bowl was nearly gone. I didn’t say a word — he’s fueling for something real, and that boy has earned every bite. This recipe for Half Baked Potatoes is the one I reach for when I need something that fills a room and holds people at the table a little longer, and after the week we had — Gayle’s hard Thursday, the anniversary tears, Dave’s quiet steady voice — I needed exactly that.

Prep Time: 15 min | Cook Time: 1 hr 15 min | Total Time: 1 hr 30 min | Servings: 8

Ingredients

4 large russet potatoes, scrubbed
4 tablespoons butter, divided
1/2 cup sour cream
1/2 cup whole milk or cream, warmed
1 cup shredded sharp cheddar cheese, divided
4 slices bacon, cooked and crumbled
3 green onions, thinly sliced
1/2 teaspoon garlic powder
Salt and black pepper to taste

Instructions

Bake the potatoes. Preheat oven to 400°F. Pierce each potato several times with a fork, rub with a little oil and salt, and bake directly on the oven rack for 50–60 minutes, until tender all the way through when pierced.
Halve and scoop. Let potatoes cool just enough to handle. Slice each potato in half lengthwise and carefully scoop out most of the flesh into a large mixing bowl, leaving a 1/4-inch shell intact. Place the shells on a baking sheet.
Make the filling. To the bowl of potato flesh, add 3 tablespoons of the butter, the sour cream, warm milk, garlic powder, half the cheddar, half the bacon, and half the green onions. Mash and stir until creamy and well combined. Season generously with salt and pepper.
Fill the shells. Spoon the mashed potato mixture back into the potato shells, mounding it slightly. Top each with the remaining shredded cheddar.
Bake again. Return the filled potatoes to the 400°F oven and bake for 15–20 minutes, until the cheese is melted and the tops are lightly golden.
Garnish and serve. Remove from oven and top with the remaining crumbled bacon and green onions. Add a small pat of butter to each if desired. Serve hot.

Nutrition (per serving)

Half Baked Potatoes — Because Some Weeks, a Boy Eats Five Servings and You Let Him