simplicity, the baked potato

NOLAchef_best_stuffed_baked_potato_new_orleans_buenos_aires

While lunching with Mom & Dad last week and having the added pressure of picking 2 SIDE DISHES to accompany my blackened catfish I found myself at a crossroads.

SO many options to choose from.  Do I want starch?  Do I want veg?  Do I want red beans & rice?  Do I want mac ‘n cheese?  Do I want gumbo?  Do I want to be a fatty?  Do I want to be healthy?

Yes!  No, I’m on vacation.

I went with the stuffed baked potato and creamed spinach.  Fatty always wins when on vacation.

After devouring the appetizers and patiently waiting for the next round I find myself questioning why baked potatoes don’t exist in Buenos Aires.

Argentina is a country overloaded with carbohydrates.  Papas fritas y pure de papas (fries and mashed potatoes) are found on almost every menu, but nobody seems to bake them.

¿POR QUE?  Because it’s healthier?

Well, sometimes.  Not when you’re stuffing them with cheese, sour cream, and bacon….

The simple baked potato  ::

  • potato
  • coarse salt
  • bacon
  • cheddar cheese (or pepper jack!)
  • sour cream
  • green onion
  • butter
  • pepper
  • olive oil

Heat oven to 400°F and poke holes in potato using a fork.  Rub potato with olive oil and sprinkle generously with salt.  Wrap in foil and place in oven for 30-40 minutes, depending on the size of your potato.

While that’s baking cook your bacon (in your cast iron!) til nice and crispy.  Drain over paper towels and smash to small pieces.  Grate the cheese and slice the green onion.

Remove foil from potato and cook for another 10 minutes in the oven til fork tender.  Once it has slightly cooled slice the potato lengthwise in the center and push the ends til it ‘blooms’.

Now stuff that bad boy.  Start with a spoonful of butter, pepper, then the cheese, sour cream, green onion, and finish with bacon.

Serve on the side of anything- steak, CHEESEBURGERS, blackened chicken, salad, soup.  Or with nothing!  It’s quite filling on its own.

Throw a few dashes of your favorite hot sauce and have at it.

Comments

  1. says

    As a native Idahoan, I consider myself somewhat of an expert on the baked potato, and I would propose not wrapping your potato in foil before baking it. I find the skin has a better consistency that way. Either way … totally making this for dinner.

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