Let’s face it – most things can be eaten off a spud.
Think about it – the potato is the perfect vehicle for consuming other foods. It’s meat is soft once cooked and can be scooped out to create a boat or mixed with sour cream and cheese and be put BACK INTO ITS SKIN. Crazyness.
Circle City Spuds understands the value of the potato.
So much, in fact, that they put macaroni and cheese on top of it. With pulled pork BBQ. I’m not kidding.
To quote their menu: Naptown Mac & BBQ Spud – A large potato stuffed with a mildly spicy cheese sauce, pork BBQ and homemade-home style baked mac & cheese. Sour cream, spicy ranch or extra BBQ sauce served on the side. $8
My first outer-worldly spud experience happened at the First Friday Food Truck Festival, a monthly event that takes place on the parking lot at the Murat Theater in downtown Indianapolis.
It was over 100 degrees outside. We weren’t even that hungry because it was so hot, everyone was sweating and trying to figure out what to eat – at least a dozen food trucks with everything from Korean food, BBQ, tacos, cupcakes, pretzels, pizza, Cuban and several others.
But oh, this spud, it called my name. As soon as I held it in my hands, I knew I would eat the entire thing.
And I did!
They’re also extremely fast – I’m assuming that the potatoes are pre-baked (because whoever stands in line for a raw potato to cook in the oven has way too much time on their hands) and because the toppings were prepared in advance and just scooped on top. I have no problem with this – everything tasted great
I can’t wait to stumble upon them again and check out the Hoosier Mama Taco Spud (ground beef, melted cheese, lettuce, shredded cheddar, onion, tomato, salsa and Fritos), the Brickyard BBQ Spud (topped with butter, pork BBQ, broccoli, carrots, a mildly spicy cheese sauce, shredded cheddar and crispy BAAAAAACON).
Currently, their toppings are fairly traditional. I’d like to see the menu progress to having fried onion strips, grilled vegetables and other unique touches that would really make them stand out. But if they are aiming for these traditional, home-style like combinations, they’ve mastered the craft.
If it cools down, I’ll be back to the First Friday Food Truck Fest in August for round two. Thanks to Deipan for sharing his free tickets with us!