Happy Spoons.

Creepster Spoon likes Mexican-Style Loaded Baked Potatoes…a little too much.*

Recipe (adjust amounts to personal taste and number of potato-eaters):

• russet potatoes, washed and scrubbed
• olive oil to coat the potatoes
• salt, to taste
• soyrizo (or chorizo, your call)
• avocado, peeled, pitted, and sliced
• roma tomato, cubed
• green onions, sliced into little bits
• sour cream
• cheese shreds (I use cheddar rice cheese or cotija cheese)
• hot sauce (Tapatio is my hot sauce of choice, ole!)

Directions:

• Scrub the potatoes under running water so they are nice and clean!
• Fork those taters! (poke holes in them with a fork)
• Coat the potatoes in olive oil and sprinkle with salt.
• Bake at 350 °F for 1 hour, placing directly on the rack in the middle of the oven.
• Cut open your potato, and add all of the toppings at will.  Don’t be shy!  Eat it; it’s so delicious!

Fun Fact: The more toppings you pile onto your potato, the more delicious it will become.  The more the merrier!

*Happy Spoons original recipe!