Easy Taco-Topped Smashed Potatoes

Taco-Topped Smashed Potatoes
You know that moment when you finally recognize that your routine has been a little bit too routine? Like, there are certain immovable mountains in our days, the kinds of things we cannot do without. For me, this is waking up to a giant class of water, my probiotic, and a glass of homemade iced coffee so strong, I’ve known some people to call it Rocket Fuel (thank you). I like to read when I drink it. I used to swear off human interaction during, too; maybe I’ve grown up or something, but I’m starting to notice I don’t mind a little company here and there while I caffeinate.

There is a look I have seen at the thought that we are, at our basest core, creatures of habit. We become disgusted with ourselves that we couldn’t live without certain things. Granted, there are a lot of habits we create for ourselves that are inherently privileged; the things that truly garner the strangest attention are those we might categorize as Needs. Hunger, for example. When made hungry enough, we can be forced to do some strange things if it serves as a justifiable means to a desirable end. And sometimes, we have to test the boundaries of these needs in order to warrant certain outcomes.
Taco-Topped Smashed Potatoes // Queen Smithereen
I’m fairly certain that it wasn’t lost on anyone that my arrival in Florida was quite the upheaval. It’s been a weird however many months, and I knew when I arrived that it needed to be temporary. The living back at home was a definite nod in that direction, but also, there was a thirst for the next big adventure. Sometimes you land on a lily pad and you can already spot where you were headed all along. And sometimes, you have to poise like the bowlegged frog you secretly are (situated on what feels like the most sinking of sinking lily pads in plain view of your next place on the horizon), and you have to wait just a little bit longer before you can afford to jump. Because, you know, money and planning and junk.

And so, to help myself save, I came up with some creative ways to attend to my routine needs. I am staring my Next Big Thing in the face, and I think it might be at least partially because I got creative with my frugality. Turning smashed Yukon Golds into a potato-ey taco by topping them with cumin and chili powder, melty jack cheese, and a sort of deconstructed guacamole. There may have been a time when, in an effort to tend to my needs, I ate this delicious spread religiously each evening. It was a cheap, easy, glorious way to feed my hunger, and is one of many important contributors that have enabled me to make the following announcement:

Friends, my next big step is finally here. Very, very soon, I will be relocating to Atlanta, GA. And I am so excited to embrace my new city with open arms.

One Year: Pumpkin Cake with Maple Cream Cheese Frosting
Two Years: Pan Con Tomate Y Manchego
THREE Years (+more on that soon): Spiced Brown Butter Nectarine Scones

Easy Taco-Topped Smashed Potatoes
Serves 1
1 large Yukon Gold Potato, rinsed and thoroughly dried
chili powder, for sprinkling
cumin, for sprinkling
sea salt and freshly cracked black pepper
1/4 cup shredded jack cheese
1/2 avocado, pitted and chopped into cubes
1 scallion, white and light green parts only, sliced thinly
1 tbsp red onion, diced
lime juice, for finishing

Use a fork to prick holes in potato. Place on plate and microwave for 5 minutes. Turn over and cook for 4-5 more minutes, until the insides are soft and buttery. Use a knife and fork to cut and smash the potato. Sprinkle the smashed potato with chili powder, cumin, sea salt, and black pepper. Evenly distribute jack cheese, followed by avocado, scallion, red onion, and lime juice. Sprinkle with additional sea salt before serving.


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