We’ll call this a relatively short post, because it’s a baked potato with leftover meat. But we’re going to do Idaho proud and use them Russet and make us a baker. I’d see these things at the BBQ joint come out and it was always a sight. And I’ve never made one. We’re changing that today.
The Prep Table
Couldn’t do a stretch of Idaho-related posts (# 2 of 4) without an Idaho potato. We’re going to make our tater and stuff it with some of that leftover rib meat, make sure it’s buttery and cheesy.. then top it with some chives and a drizzle of sauce. Let’s go.
The Process
I love the Spice House. I’ve ordered from them frequently – MrsForensicBBQ loves their products too. I saw this at Costco and picked it up – knowing it’d be good. And I moistened a finger or two and sampled this quite a bit. Stab the tater all over, olive oil drizzle and get some of that rub to stick.
225F for a few hours until you stick a fork in it. I think mine went about 3 hours? I don’t remember exactly how long, but I remember being pretty darn hungry waiting.
As we’re nearing the end, it was time to add the rib meat with a splash of apple cider vinegar to keep it from getting too dry. Once the meat was hot and the potato tender – let’s dress it up.
The Result
Text
Man, was this heavy. The taste was everything I wanted, but this sat in my belly pretty hard. Of course I ate the skin, and everything was delicious. So far in this Idaho journey, we got our Russet Idaho potato and our Huckleberry. What else you think is coming? Come on by next week. The next two are fun!