On Tuesday I headed out into town during my lunchbreak to pick up a couple of things. Pn my walk back to the office, I spottd this flower display. I think it looks like a head, hat and bowtie with the van from the jacket potato stand behind colour coordinating well.
These tasty little numbers are inspired by a recipe from a restaurant I love in London called Moro. We often have them on the menu at Berta, as there's usually a bit of house-salted fish laying around – this comes from our obsession with pickling, curing and salting. Dutch Creams are used in this recipe as they're a waxy potato that stands up to the saltiness of the fish. I like the extra lemony flavour of this dish – preserved for a bit of tang and some zest to liven things up a bit.
This is a big one: The $1 Baked Potato Stand -- home of perhaps the longest lines of the State Fair -- It's moving from its spot at the back of the Horticulture Building and into the much larger, permanent restaurant space in the building's front corner (to the left as you enter). Acting State Fair Director Troy Waffner said the move should ease the congestion in the building and make better use of the restaurant space. The booth has typically sold an average of 4,500 potatoes per day. Meanwhile, the Saranac Brewery stand also moves from the back of the Horticulture Building to the restaurant space. Because a $1 Baked Potato needs beer to wash it down.
So what makes these crispy loaded potato skins stand out over dicing them and loaded them up? Each way takes almost the same amount of time with the same cooking temperature. I think these loaded potato stacks are fancier-looking and prettier to eat. The best part, you can even serve them as an appetizer because they are so poppable. I may have eaten way too many when taking the photos. Oops! If you decide to serve them at a party, I would recommend doubling or even tripling the recipe.