Baked Potato


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
  1. Heat oven to 400F
  2. Scrub potatoes and prick all over with a fork or knife
  3. Place potatoes directly on the rack of the oven (this ensures a crispy, nutritious skin)
  4. Bake until you can smell the potato and test for doneness by inserting a knife and feeling no resistance
  5. While the potato is baking assemble the salad
  6. Slice the cauliflower thinly
  7. Dice the avocado
  8. Add the tuna, limejuice, olive oil, hot sauce and salt and toss to combine
  9. Taste and adjust seasoning, remember that the potato will be under seasoned so make the salad more aggressive in salt, acid and spiciness.
  10. Cut the potato in half and score the inside to make easier to eat

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