Loaded Baked Potato Night

From the garden

• 4 large russet potatoes, scrubbed and dried
• 3 tbsp fresh chives, snipped
• 1 head broccoli, cut into small florets

From the pantry

• 6 slices bacon
• 1½ cups sharp cheddar, shredded
• ¾ cup sour cream
• 2 tbsp butter
• 1 tbsp olive oil
• salt — to taste
• black pepper
• hot sauce (optional) — for the table

1. Heat the oven to 400°F. Prick each potato a few times with a fork, rub with the olive oil and a good pinch of salt, and bake directly on the oven rack 55–65 minutes until the skin is crisp and a skewer meets zero resistance in the center.
2. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, 8–10 minutes, then drain on paper towels and crumble.
3. In the last 10 minutes, steam the broccoli florets 3–4 minutes until bright green and just tender — they should still have some snap.
4. Split each potato lengthwise, squeeze the ends to pop it open, and fluff the inside with a fork with a pat of butter, salt, and pepper.
5. Set out the bacon, cheddar, sour cream, chives, and broccoli and let everyone load their own while the potatoes are steaming hot — cheese first so it melts.