Mexican Potatoes

Vegetarian Memories...

When I met my husband more than 20 years ago he classified himself as a vegetarian. I say "classified" himself because he wasn't a strict vegetarian. He was one of those people who didn't eat red meat. He ate chicken on rare occasions. The rare occasion usually came up when we went to visit my parents' home. With so many to cook for, my mother didn't know what to do when Chris came so she always made a turkey, figuring he'd be happy with that. He was.

Chris wasn't what you'd call a fancy cook, but he didn't starve if someone didn't cook for him. He could do a mean vegetarian spaghetti, a darn good deep-dish pizza (again, with vegetables only), and he made this wild thing he called a "Mexican potato." I come from an Irish family, so the potato thing piqued my curiosity. "Mexican" attached to the front end made me nervous.

From the start of our relationship, I was the one who usually did the cooking. It was a challenge for me to eliminate meat but I like a challenge. It was also a challenge for me to make dinner every night. As a single girl I just didn't do that. In order to maintain my "girlish" figure, I actually seldom ate dinner. I hated to eat alone so I'd just snack on something easy. Chris was a marathon runner so he needed REAL food after work and a long run. That meant cooking.

Some nights Chris volunteered to cook. One special night he decided to surprise me with his Mexican potato, and surprise me he did! Not only did I get to eat my favorite--potatoes--but he had jazzed it up and turned one simple baked potato into an entire meal. He got me to eat beans out of a can and I didn't even miss meat!

Chris started to travel quite a bit in the years after that, so I was left alone many nights to fend for myself. Lots of those nights I went back to my "single" girl habits of not eating much for dinner. But when I wanted a meal, and especially when I missed Chris, I took the time and made myself a Mexican potato. I made a lot of Mexican potatoes over 20 years of his travels. I missed him a lot.

So this recipe contribution really comes from Chris. I can't take credit for the flavor or the simplicity. It was even considered healthy before the low-carb craze came into being. It reminds me of recipes that come from a cookbook called "A Man, A Can and a Plan." You'll see why. Microwave, chop, heat and assemble. That's about it. Enjoy!

Mexican Potatoes

Serves 2. Multiply to serve more.

2 large baking potatoes, washed well on the outside
1 15-oz can of chili beans in sauce (Hot, medium or mild is up to you.)
1 bunch green onions, diced
1 cup shredded cheddar cheese
1 small jar salsa (How hot is up to you.)
Butter (optional)

Bake your potatoes. If you're in a hurry you can microwave them. (Baking a potato will take about an hour at 400 degrees if it's large. If you microwave, follow the directions your microwave gives.).

While the potatoes are cooking, open your can of chili beans and heat them on the stove until bubbling. When the potatoes are done, slice them open down the center lengthwise and put them each on a large dinner plate. Prepare them like you normally do to eat a baked potato. If you're like me you'll take a fork and chop up the insides and meticulously squish the contents down and spread butter across the surface. If you're like Chris, you'll just sort of chunk up the insides of the potatoes. This is completely up to your taste.

Pour half of the chili beans onto each potato. Cover the chili beans with the onions and cheddar. Then top with as much salsa as you like. For most, a few tablespoons will do it.

It's a colorful meal. The cheese melts and blends into the beans. The cold salsa balances off of the hot beans and potatoes. It's wonderful and simple. This is a meal even the kids can make after school.