While at market I observed Chef Michael Fleshner and Elvis from Peas Farms making lunch for 6 children / grand kids. Elvis had a microwave plugged in to the city provided electricity. And the two of them were trying to out do each other with what they had available.
They had 3 varieties of Potatoes
1) Baby reds 2) Red skins and 3) Jumbo Russets
One child started with a plain Russet. It was soon determined that what this child needed was more flavor. Margarine and Bacon crumbles were added. Most of the rest of the group wanted the works on 4 min. microwaved Baby Reds. The Works included a) Margarine, b) Shredded sharp cheddar c) Bacon crumbles d) Tony Chachere's Cajun seasoning. Out of 6 recipients there were some slight deviations.
Elvis declared his version of Red Skins Potatoes that included sour cream the Best. Now with the contest over I headed home with a great dinner idea. And The Wife and I were declared the winners. Our version:
Baked in a 400 F oven for one hour ; 1 large Russet potato and 8 Baby Reds rubbed with Canola oil. After baking; The Russet potato was split open and the Baby Reds were smashed in a bowl. Margarine was added first, then Enchilada soup seasoning was sprinkled on. Real bacon sliced from a frozen slab was pan fried and added. And finally cubes of Monterey Cheddar were placed on top and returned to the oven for 5 min. till melted. I have a bottom fridge drawer filled with several varieties of Potato. What glorious meals I will continue to share with The Wife this week.