Many small towns have a few local eateries that become area food institutions. That's a place that when you've traveled from town and come back home, it's one of the first places you visit. In our small corner of southern Indiana, one such place is Taco Tierra.For new menu ideas, the owners, Walter and Michael Blake, travel to food shows, bringing back possiblities. They test and have employees sample new items. That would be a great employee perk.
One of my favorite items on their menu is the Mexican potato. It's a really big potato with all the taco ingredients piled on and topped with cheese. It's a whole meal in itself. They were nice enough to share their way of making this when I featured "Taco T" in a column.
Taco Tierra's Mexican Potato
2 large baking potatoes
cheddar cheese
taco meat
green onions
sliced black olives
taco sauce
sour cream
tomatoes
Preparation:
Bake potatoes for 1 hour in 350 degree oven. Split potatoes and layer remaining ingredients. Serves 2.
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