A long time ago there was a girl who lived in east Texas who ate a lot of meat. A LOT. She also loved Mexican food. A LOT. She used to go to a local deli and order a giant baked potato called the Spud Ole', as big as her head and oozing with olives, jalapenos, onions, and cheese. Plot twist-- that girl was me and she still loves Mexican food but hold the animal please! Anyhow... I always stow at least one 5 lb bag of stew potatoes somewhere in the kitchen at all times for daily cooking (this is Starchtrek after all). I wanted to make teeny baked spuds for your lunchbox recipe but I got crazy with the knife and hacked them into itty bitty cubes before you could say 'Klingon'! So here you have it... homefries with a mexican kick!
All you need is love... and:
- large potato (I had three palm-sized ones)
- tomato
- onion
- olives
- jalapeno or hot sauce
- vegan cheese**
One thing I love about baked potatoes is that you can cover them, slide in the oven, and walk away for a few hours. Just leave 'em there to get soft and absorb the spices! I wish homework was that easy...
Preheat your oven to 350 degrees F.
Preheat your oven to 350 degrees F.
- Chop all ingredients into rough penny sized cubes, give them a toss, add a little vinegar if you aren't using hot sauce to help the flavors, add the cheese if you have it, and place them in an oven safe casserole dish.
- Cover with foil and place into the oven between 1-2 hours, depending on how soft you want your spuds.
- Allow them to cool down about 30 minutes before scooping into your lunch container so they don't get soggy when you put them in the fridge.
There you have it amigo! just like little Spud Ole's in your lunchbox. Gluten free, fat free, meat free, and vegan. Your stomach will keep quiet for a long time after filling up on this cheap wholesome goodness.