Potatoes stuffed with salad and salmon roe are an excellent summer meal. The roe is raw, like caviar, and is sold refrigerated in some supermarkets. If unavailable, use bits of smoked salmon.
POTATOES
4 medium new potatoes of same size and shape
1 bay leaf
salt
SALAD
lettuce leaves
1 spring onion
1 Golden Delicious apple
salmon or trout roe
DRESSING
1 cup mayonnaise
2 tablespoons mustard
1 tablespoon sugar
1 Greek yogurt
a few drops of lemon juice
salt and black pepper
dill
Prepare dressing. Boil potatoes in salted water with bay leaf for 20 minutes or until cooked. Halve potatoes lengthwise, carefully scoop out pulp with spoon, and set aside empty skins. Chop peeled apple and spring onion, mix with potato pulp and set aside. Slice lettuce leaves very thinly with serrated knife, toss with some of the dressing and set aside. Combine rest of dressing and potato/apple mixture and stuff potato skins. Top with lettuce and crown with salmon roe and more dill.
Did Wendy’s take the broccoli cheese potato off the menu? It is / was good. I also like a Wendy’s cup of chili and a sour cream and chive baked potato. Ask for some hot sauce. You can mix and match each bite. I don’t enjoy most burger and fries type of fast food, but those potatoes are quite good on a cold day and I can pretend it’s on the healthier side.
Cottage cheese on a baked potato is delicious. It sounded terrible until I tried it.
Yep, pretty sure all Wendy’s restaurants took baked potatoes off their menu entirely-- they aren’t on the online menu, at least. Maybe some individual franchises still do baked potatoes.
The chili, on the other hand-- since Wendy’s does not use frozen burgers, it’s a convenient way for them to repurpose aging burger meat. So the chili will likely never go off the menu.
I find this thread curious. What is to stop anyone from topping a tater with anything they wish? Serves the same function as pasta, rice, grain, bread…
We tend to microwave taters and boil up some veggie - usually broccoli. Is fine w/ just butter. Even better w/ shredded cheese and salsa.
I remember there being a place called “Spuds” in my home town back in the 80’s. It was a buffet set up where you got your backed potato at the start and then selected your toppings. They were different each day but there was a wide choice from butter and sour cream to beef stew and saurekruat. I was fond of chilli and cheese but some of the odd ones were surprisingly good.
I am thinking about a small to medium sweet potato, instead of a white potato. Butter of course, but sprinkly it with just a little brown sugar, and a few ground toasted pecans.
