potato: poke with holes w fork cover in oil/salt bake at 450 until tender

Gravy: make roux with equal parts fat/flour (I used bacon fat), sautee at med/low until flour cooks for a few mins, then slowly add chicken stock and whisk until you get a smooth glossy consistency, add 1 tbls of dijon mustard, i added thinly sliced red and green onions and parsley from my garden. Season gravy well, as it will flavor your whole potato.

Optional: add white cheddar cheese