the review: kitchen sink potatoes

I take baked potatoes and their toppings very seriously. Yes, I live in Idaho. And no, we don’t eat potatoes often. I’m actually pretty sure they ship all of the best potatoes out of state. (Please, don’t come after me, potato guild – I’m just kidding. Sort of.) But back to the toppings. None of this boring butter and sour cream and chives baloney. I dump it all in. Whatever we have. The more the merrier.

Tonight was no exception. Tonight’s potatoes contained sautéed broccoli, carrot, zucchini, red pepper, green onion, snow peas, and (leftover) chicken. I added some oregano, a bit of Penzy’s greek seasoning, salt, and pepper. Stuffing potatoes with teriyaki steak also works well. Or add bacon or Cajun seasoning or pesto. Cheese. You should definitely add cheese. Cheddar. Parmesan. Whatever you’ve got. Yum. Go get yourself some potatoes.