A Practical Walk

Almost every week I serve baked potatoes as a meal. We might top it with chili, beans, cheese sauce, broccoli, lentils, or any other desirable item. Love and Lemons has a great instructions on baking potatoes. But I don’t make enough for just that one meal, no I usually bake up two large sheets, because not only do baked potatoes make for a filling meal, they’re a great way to fill out meals later in the week. Whatever taters don’t get eaten that initial meal get put in the fridge an can be used in a myriad of ways, like:

• French fries – Just cut and fry!
• I love to cube them up and fry them and add them to a burrito.

• My son lves to cut some up and cook with eggs for breakfast.
• You can also toss them in a stirfry.

• Sometimes we simply reheat the potato and eat as a leftover.
• You can also just grab a potato from the fridge and eat it like a candy bar…me and one of my kids frequently do this…it’s surprisingly good.
• They can be cut and tossed into a soup
• Really the options are as endless as your imagination.

Did you know that potatoes are one of the most satiating foods? If you’re dirt poor (or even if you’re filthy rich), grab you a sack of cheap potatoes and be full for days!

Also, they don’t even need refrigeration (UPDATED to clarify, raw ones, after baking you need to refrigerate) and can be stored a long time if done properly (store away from your onions, there’s some science-y reason for this).

I was peeling potatoes for something the other day, and it reminded me how Americans usually stand to cook, but in Africa it’s common to sit when prepping food. If you’re gonna be peeling a while, sitting is nice!

Recently at an event, I noticed people eating the inside of their baked potato but not the skin. The skin is my favorite part!

Do you eat potato skins?