One of my favorite ways to use up the “last little bits” of roasted vegetables, cheeses, and a few olives is to stuff it all into a potato. Baked potatoes are the perfect vehicle for every leftover, every anemic vegetable, every scrap of cheese, and every glug of about-to-expire salad dressing. And they’re fun. No one has ever remained sad while eating a hot, buttery baked potato loaded with stuff. It cannot be done.
In addition to helping you cut down on food waste, a baked potato bar is an easy, low-effort weeknight supper. Slather the spuds with fat (like bacon grease or Crisco), sprinkle them with salt, stab them a few times with a fork, then pop them in a 425℉ oven for 50-60 minutes until the skin is crisp and the insides feel completely soft when tested with a fork. Remove the potatoes from the oven and let them cool for five minutes before loading them up.