SPUDS takes homegrown goodness to a gourmet level with loaded potatoes on the go
SPUDS serves up a variety of creative baked potato options.
The Bacon Bandit potato at SPUDS food truck.
The first thing on most people’s minds when they think of Idaho is tried, true and simple: potatoes. And being an Idaho girl myself, it’s safe to say it’s the first thing on my mind when I’m thinking of dinner, or lunch or even snacks for that matter.
From French fries to mashed potatoes, hash browns to soups and more, if it’s starring potatoes, my interest is piqued. I can’t just entertain the idea of eating any old potatoes, though. My state heritage has made me a dutiful spud snob, constantly in search of simply the best — so imagine my surprise when I actually found it, and at a food truck, no less.
Though I won’t go into the nitty gritty details of how I happened upon SPUDS, I will say one thing: Our entire dinner crew was certainly glad we did. It was the perfect complement to a rainy Monday evening, and we were all ready for something warm and delicious.
For some background reference, SPUDS the food truck has only been in business for a few weeks, not that that’s stopping it from pumping out some pretty incredible food. Founded by newlyweds Gary and Odille Kinross, SPUDS evolved from the couple’s desire to not only be happy themselves, but to create a business that could make other people happy.
But why a potato truck? According to Gary, SPUDS not only fills a niche, but creates good food that everyone can enjoy.
“We see potatoes much in the same way we see life. It can be a plain, boring, earthy experience or it can be a unique, flavorful affair. It all depends on what you make of it.”
It takes a leap of faith to leave school and work for a food truck, but the Kinrosses are off to a good start already, creating potatoes that are best described as tasty, one-of-a-kind goodness.
To put my view of SPUDS into perspective, I’ve always believed that baked potatoes are far more than just a side dish, and this is the first place outside my own kitchen that has seemed to agree. The baked and loaded potatoes are cooked fresh and straight on the oven rack, leading to a nice, crisp skin and a fluffy inside like nothing I’ve quite tasted before. Add the toppings and it’s a done deal.
Though the SPUDS menu itself isn’t long, it does change, and features some stellar options nonetheless, made even better with farm-fresh and top-quality ingredients that can be catered to feed those with gluten-free, soy-free and even dairy-free needs. This was perfect for us, since the Cheesin’ Chester spud was on the menu during our visit, and made a perfect choice for our resident vegetarian. This particular gem of a baked potato is quick on its way to replacing the typical bread bowl when it comes to creamy, delicious soup. Instead of crusty, dry bread, SPUDS served up some amazing creamy broccoli and carrot cheese soup inside of its signature fluffy potato. The flavor combination was incredible, and made for one of the creamiest soups and best potatoes I’ve had.
Also on the menu was Miss Piggy’s Revenge — a generously sized potato topped with sweet and spicy pulled pork that’s advertised as “a thrill ride for your mouth.” I usually take such things with a grain of salt, but we were all dutifully impressed by the meat’s flavor transition from sweet to just a kick of spicy, and would definitely put this on a recommendation list for anyone who loves pulled pork.
Our final spud flavor of the night was the Bacon Bandit, topped with thick cut maple and black pepper bacon. It’s the first time I’ve had enough bacon on my potato to actually taste it, and I don’t think I’ll ever want to go back. The meat was perfectly cooked and melded with the flavors of the potato to create a tasty perfection. Top each potato with delicious cheddar cheese, creamy sour cream, seasoned butter, fresh cracked pepper and salt, and you’ve got the loaded potato option that comes at no extra cost.
Gone are the days of bacon bits, lumps of sour cream or just butter, table salt and pepper topping baked potatoes. SPUDS is serving up great potatoes the way they should have been served all along, and in a way that makes for a perfect dinner. Combine that with a great, low cost and the convenience of just dropping by a food truck and, in our book, you’ve got the recipe for success.
SPUDS
Schedule through this week: 6-9 p.m. Thursday at the Daybreak Roundup, all day Friday at the Chillfest in Electric Park at Thanksgiving Point. Follow SPUDS on social media to keep up with its weekly schedule. You can also order SPUDS online for personal delivery.
Prices: $1 and up for drinks, $6 for loaded spuds
Info: (801) 960-7818, spudsco.wix.com/spuds (main site, and for online ordering/delivery), instagram.com/spudluv, twitter.com/spudluv, facebook.com/spuds14