Baked Potato with Side Vegetables and Ranch Dip

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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