Baked Potato with Side Vegetables and Ranch Dip

Ingredients

• 2 large russet potatoes
• 1 tbsp olive oil
• ½ tsp salt
• ½ cup ranch dressing
• 2 medium carrots
• 2 stalks celery stalks
• ½ medium cucumber
• 2 tbsp fresh chives

Instructions

1. 1

   Preheat oven to 425°F. Scrub the 2 large potatoes and pat dry. Pierce each with a fork several times.

2. 2

   Rub the potatoes with 1 tbsp olive oil and sprinkle with 0.5 tsp salt. Place directly on the oven rack and bake until tender when pierced with a knife, about 45-50 minutes.

3. 3

   While potatoes bake, cut the 2 carrots, 2 celery stalks, and 0.5 cucumber into sticks about 3 inches long and 0.5 inch thick.

4. 4

   In a small bowl, mix the 0.5 cup ranch dressing with 1 tbsp of the chopped chives. Set aside.

5. 5

   When potatoes are done, let them rest for 5 minutes. Slice each open and fluff the inside with a fork.

6. 6

   Serve each potato with a pile of vegetable sticks and a generous dollop of the ranch dip. Sprinkle remaining chives over the top.

7. 7

   Enjoy immediately while the potato is hot and the vegetables are crisp.

Tools you’ll need

• Oven
• Baking sheet (optional)
• Fork
• Knife
• Cutting board
• Small bowl

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