A Liberal Perspective On The Unlimited Baked Potato

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What Will Smash Crazy Tops Of The Unsurpassed Baked Potato?

We all know at least a couple of different ways to eat a baked potato. Do you bake and fluff… split and slather…Maybe you scoop and rebake? Reflect for a moment. How many individual ways do you think you can enjoy this dish? Let’s start counting. Also, count on Kitchology’s Eat.Better app for many variations on all your favorites.

Potato fans unite!

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Potato fans — you are not alone! You share the love of a serious important commodity in this country. The different ways we scrutinize tubers growth is almost as dizzying as the number of ways we can consume them. Some states have a board, some a commission. Ever heard of the advocacy National Potato Council? This crop’s well being makes good economic sense.

Don’t forget to do the prep

It also makes healthy sense. Check out the list of its nutritional attributes here. So, let’s get started with basic prep. Simply, scrub your russet under water, poke it with a fork and bake it seasoned or not @400 degrees F for about an hour. That’s the common denominator. Next, what you pile on top is up for grabs.

Let’s start small…

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Purists will tell you only butter and seasoning will do, or is it sour cream and chives, or wait, maybe it’s a combination of both. Of course, these ingredients are full fat too, right? Hmmn, Maybe you want to reduce some of that fat to include crumbled bacon…

Shake it up some more

In a veggie mood? Maybe you prefer broccoli and cheddar. Lose the broccoli and round up your favorite chili. Have any leftover stew? Boost it with an extra veggie or two and pour it on. Stir up your favorite tomato sauce and turn it into a pizza potato. In fact, you can think of your potato as the bun for your burger, your reuben fixings or anything else you want to sandwich. Breakfast potato? How do you take your eggs? … Chunk up some ham. Add feta and olives. Sweeten it with grapes. Carmelize onions. Toss in sautéed spinach and mushrooms. Go with a heavier or lighter sauce. Add some protein. Bechamel or Alfredo, anyone?

By now, maybe you’ve noticed…just about anything you drape over pasta or rice can also top your tuber. Take your spud, including sweet potatoes, into more creative territory by checking out these 23 fresh ideas.

Want to dig deeper? Got extra time to scoop, remix and fill? Welcome to the twice baked potato jacket. Before completely cooling your baked beauty, scoop out enough flesh to leave the shell (or jacket) intact. Now, you’ve opened yourself up to a twist on all of the above mentioned suggestions and a whole lot more…Maybe you’d like these 50 ideas to really get your fill…Do note rebaking time and temperature may vary according to filling type and method of preparation.

Still keeping count? I’m guessing the 73 suggestions noted here really does not do the majestic uber spud justice. You’ll just have to pile on your own #bakedpotato ideas. Oh, and be sure and share them with us @Kitchology and @Kitchenchick123, please.

Maria Briancon

About Maria Briancon

Our Community Manager/Editor in Chief has a confession… When she first walked into Kitchology she knew a lot more about writing than food. She holds a Bachelor of Arts in English from Boston University. In fact, she self-effacingly labeled herself “Not A Cook”. Thanks to all your inspirational heartfelt stories that have, and continue to poor out of you in blogs and shared recipes, it has been duly noted by Maria (and not just in an editing capacity). She’s finding herself willing to slowly open up and advance past her own cooking comfort zone too. At this rate, she’ll be able to earn a new moniker sometime soon.


Maria Briancon
About Maria Briancon 54 Articles

Our Community Manager/Editor in Chief has a confession… When she first walked into Kitchology she knew a lot more about writing than food. She holds a Bachelor of Arts in English from Boston University. In fact, she self-effacingly labeled herself “Not A Cook”. Thanks to all your inspirational heartfelt stories that have, and continue to poor out of you in blogs and shared recipes, it has been duly noted by Maria (and not just in an editing capacity). She’s finding herself willing to slowly open up and advance past her own cooking comfort zone too. At this rate, she’ll be able to earn a new moniker sometime soon.

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