Wednesday, August 3, 2016

Potacos

When you live in a small town, sufficient time must be alotted for visiting friends, neighbors and kinfolk when shopping. This is especially true if you go right before working hours, at lunch time or immediately after work. About a month ago I ran into my friend John White at Wal-Mart. (You can find several books he's published on Smashwords.com) We were catching up on what was going on in our personal circle and commenting on various world events and the like. We had a nice visit over by the book/magazine aisle and he left with me with a new food to add to the Grisham menu...Potacos. How have I not heard about this? I can't imagine why it never crossed my mind to fix it. You know we love a Barbecue Stuffed Baked Sweet Potato from time to time. I told him I would post about it as soon as Andy and I gave it a try.


OK. Love the name and equally love a baked potato and tacos. How can you go wrong with marrying these two food items? The carbs maybe but that's all I am willing to complain about. This is so easy. Bake your potatoes and prepare one pound of hamburger meat like you would for tacos about thirty minutes before the potatoes are done.

Bust open your baked potato; add a little bit of butter, salt and pepper to taste; and sprinkle shredded cheddar cheese on top so it can start melting. I added chopped lettuce, tomatoes, salsa and sour cream on top. Andy opted for ranch dressing instead of sour cream. Next time sliced black olives and chopped onions will be added to the toppings.

Excellent recommendation John!

1 comment:

  1. Hmmmm...a new vehicle for Mexican food! Yes, John, excellent recommendation!

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