I have no problem cranking the oven to 425° in June if the dinner I’m cooking for the kids elicits a cheer. A cheer. Literally.
Bake Idaho potatoes in a 425°F oven for an hour. (We estimate 1 1/2 potatoes per grown-up; 1 per kid) Meanwhile, chop scallions and fry bacon. (We estimate about 2 slices bacon per person or about 4 per Abby.) When potatoes are finished, slice in half horizontally, scoop out the insides into a mixing bowl being careful not to tear skins. Mix potatoes with a whisk, adding salt, black or white pepper, warmed milk or cream (or anything in between) until you reach desired mashed-potato-like consistency. Restuff potato skins with mash-up and top with slices of sharp cheddar. Place restuffed potatoes on a cookie sheet and broil for another minute or two until cheese has melted. Top with scallions, bacon, sour cream.