the buzz

“Get Totally Baked”

I don’t know about you, but there’s something about a fully loaded baked potato that I find immensely appealing. It’s a total guilty pleasure food, sort of like an eye-high mound of Nachos Grande or a plate of Disco Cheese Fries. While I love overstuffed spuds—piled high with bacon, cheese, sour cream and anything else that’s around and threateningly caloric—I can’t remember the last time I had one. Well, that all may all change with Totally Baked, a new stuffed potato bar that will open in the Flatiron District on March 31st.

Their menu features thirteen “favorites”—14- to 16-ounce Yukon Gold Potatoes stuffed to capacity with everything from sour cream, chives, cheddar cheese, and applewood-smoked bacon ($7), to creamed spinach with frizzled leeks and Manchego cheese ($8), pulled pork with Mexican slaw ($10), and black beans, salsa, guacamole, and tortilla strips ($9). Tipping the scales is a Truffled Potato for $55 that piles on truffle compound butter, truffle oil, truffle salt and fresh truffle shavings. Now that just sounds unfortunate.

The menu also includes a section called “Fresh”—giant 1.5 pound potatoes sliced in half and turned into tater boats that get filled up with salads like seared ahi tuna with seaweed salad, sesame seeds, and ginger vinaigrette ($11), smoked salmon with pickled red onion, capers and crème fraiche ($11), and Caesar ($9). For dessert, there’s the Sweet Spa Potato with maple syrup and banana caramel ($7) and a sweet potato pie with spiced pecans, marshmallows, nutmeg and maple syrup drizzle ($7).

Totally Baked will open March 31st at 8 West 18th Street, between 5th and 6th Avenues, 646-336-6118. Hours: 11am-6pm Monday –Saturday.

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