An important staple during hard, difficult times
During the second world war with shortages of food supplies, people didn’t have enough food to support their families.
The only item that was accessible and available to a lot of people was the potato. They cooked them, boiled or fried them, roasted or baked them, used them in soups and stews, some starving people even eat them like you would eat an apple, raw!
In Miami,
my home for over 35 years, I remember there was a shop at the Omni Mall, Downtown Miami, all this place served was baked potatoes in 20 different styles, anything from bacon-chips with cheddar cheese, creamed spinach, or with bolognese sauce, meatballs, with sour cream and chives, over baked with Swiss cheese and ham, etc.
- 1 each Idaho, Gourmandine or Agria Potato
- 1 tsp olive oil
- 1 pinch sea salt
- 2 slices Breakfast bacon
- 1 each egg
- 1 piece scallion
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Pierce the potato with a fork about 3-4 times, rub the olive oil on the potato and season it with the salt, bake it on baking pan for about 45 min at 350F.
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Remove the potato and make an incision through the middle, squeeze it open with your hands. With a soup spoon push down in the middle to create enough space to place a slice of bacon on each of the insides, place the egg in it.
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Bake another 30 minutes, then sprinkle with the sliced scallions.
- 1 each Idaho, Grenadine or Agria potato
- 1/2 tsp olive oil
- 1 pinch sea salt
- 25 gram tomato sauce
- 25 gram mozzarella cheese cut in pieces
- 4 slices Genoa salami, or chorizo sliced
- 1 sprig fresh basil
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Pierce the potato with a fork about 3-4 times, rub the olive oil on the potato, season it with the salt, place it on a baking pan and bake for 45min. at 350F.
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Remove the potato and make an incision in the middle, with a spoon press down in the middle to create space for the ingredients.
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Squeeze it open with your hands, pour in the tomato sauce, add the sliced salami or chorizo and the mozzarella, bake for an additional 10 min. Sprinkle the or place the basil on it.
Pictures by Coop, CH
