Some dishes are all about the garnishes. Or maybe some families like to do it up. Either way, when we bake a potato, we don’t settle for a pat of butter. The fixin’s are the fun part! We’ve made up a whole list of optional baked potato toppings, but, for us, the Vidalia onions are nonnegotiable. These crunchy and sweet onions are a Southern favorite and, although they’re grown only in Georgia, they’re still available in many supermarkets nationwide. If you can’t get Vidalias, other sweet onions like Walla Wallas or Texas sweets taste just as good. These taters go great with all kind of mains. Two of our other favorites are All-Day Beef Chili (page 122) and Southern-Style Turkey, Tomato, and Monterey Jack Bake (page 48).

　　

Ingredients

serves 4 to 6

　　3 large russet potatoes, scrubbed and pricked all over with a fork

　　3 tablespoons olive oil

　　1 tablespoon salt

　　3/4 cup chopped Vidalia onion

　　3 tablespoons unsalted butter, cut into small pieces

　　3 tablespoons mayonnaise

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Rub the potatoes with the olive oil and salt. Place the potatoes on a baking sheet and bake for 1 hour, or until tender.

　　

Step 3

Allow the potatoes to cool slightly and, when just cool enough to handle, slice them in half lengthwise.

　　

Step 4

Divide the chopped onion, butter, and mayonnaise over the cut sides of the potatoes and, using a fork, mash them into the potatoes. Serve hot, providing small bowls of The Deens’ List of Toppings (below), if desired, so everyone can customize his or her own potato.

　　

a bit more, y’all

Step 5

When you (or your kids) are hungry, an hour can seem like a lifetime to wait for that potato to bake. We usually throw a few spuds into the oven when we’re doing the Sunday roast. When the potatoes are done, we just wrap them in aluminum foil and keep them in the fridge. Then, they’re all ready to be reheated and stuffed for the next night’s dinner.

　　

The Deens’ List of Toppings

Step 6

Sour cream

　　

Step 7

Chopped fresh chives

　　

Step 8

Cooked, crumbled bacon

　　

Step 9

Shredded cheddar cheese

　　

Step 10

Chopped pitted kalamata olives

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.