Last night I baked a couple of large russet "baking" potato. I always
rub the outside of baking poatoes with butter and sprinkle them with
salt. I like a crispy skinned baked potatoes, not so much those
potatoes restaurants wrap in foil. (Properly prepared, I eat them skins
and all.)

I had one potato left over. I fluffed the innerds with a fork. Then I
added butter, S&P. I added some lightly steamed broccoli florets and
topped it with shredded cheddar cheese and bits of crumbled bacon. This
went into the oven on very low heat, until heated through. A tasty
simple lunch/brunch dish.

Jill