I used to like baked potatoes but since I’ve experienced the Mexican way of dressing them up there is no way I can go back to an American potato with plain old butter, broccoli, salt and pepper. After experiencing my first Mexican baked potato I’ve been dreaming about when I have one again. There are some awesome little restaurants in Ensenada that just make baked potatoes and tacos. These potatoes are like a taco served on top of a potatoes. There are all sorts of combinations like chicken and pineapple, carne asada and peppers, chirizo adobado and cheese. Then you top them with salsa, pico de gallo, fresh squeezed lime juice and guacamole. Yum! This week I finally got around to making one of these amazing loaded backed potatoes. The measurements aren’t exact, just pile on whatever you like. This is just how I like to make them. Believe me once you have one you won’t be able to go back either.
Baked Potatoes Mexico Style
Medium Sized Russet Potato(s) (bake at 450 until soft, about 40 minutes)
Carne Asada (grass fed)
Butter (grass fed)
Taco Stand Guacamole
Pico de Gallo
Top your potatoes with these yummy items or whatever else sounds good. Buen provecho!
Taco Stand Guacamole/Avocado Dressing recipe will be up on Thursday!