I wanted to make baked potatoes that would make my toddlers giddy and satisfy adult appetites at the same time. For the kids, it's russet potatoes with mounds of sour cream, shredded Cheddar and broccoli florets. For the grown-ups, it's sweet potatoes with blue cheese, bacon and garlic chips that are crisped up in the bacon fat.
Put the potatoes on a baking sheet and bake until tender and cooked through, about 1 hour 15 minutes. Slice the tops open and slightly push the potatoes in, prepping them for the innards. (I like the word innards.)
For the kids' potatoes, give each russet potato a good dollop of sour cream, a sprinkling of Cheddar and a few broccoli florets. Done.
For the adults' potatoes, fill each sweet potato with crumbled blue cheese, bacon crumbles, garlic chips, scallions and red onion. Done.