I’m a big fan of baked potatoes of all kinds. In fact, my husband and I have an on-going joke about my baked potato love (he says I’m quirky – can you believe it?).
Being a self-proclaimed baked potato aficionado, I thought I had tried this concept in every one of its possible variations but last week, when I visited Ottawa to appear on two of their local television shows, I met a new, very lovable version of this starchy favourite.
The picture above was taken on my iphone (sorry about the quality – hotel dining rooms aren’t lit for photographic success) last Monday night at Wilfred’s Restaurant in Ottawa’s excellent Fairmont Chateau Laurier hotel. Although the menu specified a russet, the potato I was served (it’s on the left of the plate) was a thinner-skinned, slightly waxier potato. Both of the short ends had been cut off so that it could stand vertically. Then, the potato-y goodness was scooped out through its length, mashed with Balderson cheddar and spooned back into the skin covered shell – nice to look at and nice to eat with the chef’s dark and rich peppercorn sauce.
What’s your favouirte way to eat potatoes? Do you fall apart for mashed or are you a fiend for fries?