You say potatoe, I say potato . . .
Now that cooler weather’s returned, hungry Hash House Harriers want hot food at on-afters. Baked potatoes are easy, filling, and tasty, and you can make it a group effort by asking others to bring the toppings. This is one of Pick’n’Flick’s most successful hash recipes.
If cooking for the hash is in your future, you can find hundreds of great HHH-tested recipes on-line at the Half-Mind Cookbook.
Ingredients
- large baking potatoes
- margarine or butter
- salt & pepper
- sour cream or yogurt
- chives
- green onions, chopped
- bacon, cooked & crumbled (or use prepared bacon bits)
- cheddar cheese, shredded
- chili (canned)
- broccoli (chopped)
- other toppings (be creative!)
Directions
Preheat oven to 425 degrees. Wrap potatoes in aluminum foil and place in oven. Bake until done, about one hour. Heat the chili.
Place baked potatoes in ice chest (ice chests keep things hot just as well as they keep things cool, but I’m damned if I know how they tell the difference). Put the cooked chili in a container and keep it in the ice chest with the baked potatoes, or put the chili in a separate insulated container. Prepare toppings and place in containers.
Notes
Plan one potato per hasher, and scale the quantity of toppings to match the number of potatoes. Pick ‘n’ Flick times the baking so that the potatoes are ready about half an hour before the hash. The ice chest will keep the potatoes hot for quite a while – three or four hours, at least, time enough to drive to the hash, run the trail, and do down-downs first.