Loaded Baked Potato
I’ve been missing Edinburg, Texas big time lately. The people, the small tienditas I used to frequent and the food.
It’s always about the food, que no?
The first day we moved in mi carino drove out to a nearby spot to pick up dinner. He came back with greasy stained brown sacks loaded with hand tossed gorditas, sopes with frijoles y queso fresco and papas.
Every combo meal in the area came with a Texas sized papa, loaded with cheddar cheese, sour cream, gobs of bacon bits and green onions.
I was accustomed to the tiny containers of beans or rice on the side, but never a papa.
Tired from moving, cleaning and unpacking we set up on the dining room floor to eat. The girls dug into the gorditas and I reached for the papa. Big enough to be a meal itself the papa was fluffy, buttery with a salty skin. I ate the entire thing.
And in those 2 years we lived there I ate my way through at least 2 dozen of those hearty papas.
I finally worked up the courage to ask the waitress one day why the meals were served with papas.
She looked at me like I was crazy.
¿quiere algo más? (Do you want something else?)
No estoy bien gracias (no, I’m good thank you)
Why mess with a good thing…
- 4 large potatoes
- Cheddar cheese
- Sour cream
- Bacon bits
- Chopped green onions
- Heat the Oven to 425°F
- Wash, scrub, and dry the potatoes.
- With hands rub olive oil to cover the entire potato, season with salt and pepper.
- Poke holes on all sides with the point of a sharp knife or fork.
- Place the potatoes on baking sheet and bake for 45-50 minutes.
- Potatoes are done when interior is soft when pierced and skin is dry.
- Slice potato: top with butter, cheddar cheese, sour cream, bacon bits and green onions.
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