Potato, Potaco?
We know what you must be thinking: this is just another Cronut, Ramenritto, Waffle Taco, Sushirito, Pizza Cone, etc. (2014 was a great year for foodies). No way. This is a delicious stuffed sweet tater-meets-taco and it is such an obvious formula, we can’t believe we didn’t think of it sooner. The creation of the potaco doesn’t quite fit into the mold of recent trends of hybridized indulgent desserts and junk foods. In fact, the potaco is convenient, requires no utensils for eating, and allows for a ton of creativity in any kitchen, not just Dominique Ansel’s.
So with the comfort food season upon us, we whipped up a few of our own potaco creations, including a Kale, White Bean, Ricotta and Pesto Potaco (molto delizioso), a Pulled Pork Potaco with Avocado, Corn and Cheese, and a Chili and Cheese Potaco. All you have to do is bake a sweetpotato, scoop out a bit of the insides – and obviously save for later, stuff til you can’t stuff more, and lift it up to your (drooling) mouth. The filling options are endless, so don’t be afraid to get crazy with a dessert potaco or play it safe with a yummy traditional taco filled with meat, salsa, guac and a dollop of sour cream. We’d never judge your potaco preferences. This isn’t the Cronut, for goodness sake.