Potato, Potahto.
Tomato, tomahto.
Either way, both are yummy so I don’t really care about your pronunciation path of choice.
I have a thing for loaded potatoes (for some reason).
I don’t know if it’s because I enjoy piling on the toppings…
Or if I just find pleasure in putting the word “loaded” to use.
Hmm.
Let’s not think about that one too hard now.
Technically Greek salad is more of a summery affair, but I appreciate its freshness year-round.
And I also appreciate it mounded on top of a fluffy, tender–you guessed it–baked potato.
Fresh meets comfort food.
It’s hard to go wrong there.
Especially when it’s nippy out and you OD’d on sugar last month.
And by “you” I obviously mean “me the sugar fiend.”
This particular Greek salad is bursting with juicy cherry tomatoes, crisp English cucumber, creamy chickpeas, fresh Italian parsley, zesty lemon juice, a drizzle of evoo, dried oregano, plus our dear friends salt and pepper–those two almost always tag along.
Sorry sweet tooth, it’s belly’s time to feel great, so you’re getting tasty veggies, plant based protein, healthy fats, and herbs today.
P.S. You can sprinkle some vegan Parm right on top of your loaded potato… that’s kind of nice. And if you do consume cheese tangy feta is welcome to join.
P.P.S. You better eat that darn potato skin because A) it’s good for you, and B) wasting is for weenies.
P.P.P.S. Parsley lover? Add the full 2 tablespoons like yours truly. Not quite a fan? 1 tablespoon will do.