Unconventionally Loaded Baked Potato
A friend once bemoaned the baked potato as the worst version of potato. I couldn’t disagree more—when the toppings are not just your usual sour cream and butter. This recipe is written strictly from what Erik and I had for dinner on Sunday night. But the real idea is to play around with what you have in your fridge to create a hearty, balanced and not necessarily unhealthy dinner. The potato is the vehicle and can provide a hot, fluffy, creamy contrast to a cool, crunchy acidic salad. This version was good, but I wished in the end that I had added some massaged kale or cilantro. Live and learn.
- 2 russet potatoes
- ½ head cauliflower
- 2 avocados
- 2 limes, juiced
- ½ C olive oil
- 1 T srirachia or hot sauce
- Heat oven to 400F
- Scrub potatoes and prick all over with a fork or knife
- Place potatoes directly on the rack of the oven (this ensures a crispy, nutritious skin)
- Bake until you can smell the potato and test for doneness by inserting a knife and feeling no resistance
- While the potato is baking assemble the salad
- Slice the cauliflower thinly
- Dice the avocado
- Add the tuna, limejuice, olive oil, hot sauce and salt and toss to combine
- Taste and adjust seasoning, remember that the potato will be under seasoned so make the salad more aggressive in salt, acid and spiciness.
- Cut the potato in half and score the inside to make easier to eat