My Own Private Idaho and a Bloomin’ Baked Potato

Teton Springs Lodge

Ahhh, Idaho. I had never laid eyes on your gorgeous mountains and broad plains, but I’ve eaten plenty of your famous potatoes which is how I ended up gazing upon this breathtaking vista. Wine in hand and a spread of the most exquisite appetizers imaginable behind me far exceeded my expectations of any trip to your fair state.

Having worked with the Idaho Potato Commission developing recipes featuring Idaho potatoes in five vegetarian main dishes, I accepted their invitation  to learn firsthand, straight from the farmers, about the growing, harvesting, and processing of this beloved staple of America’s diet.

James Hoff demonstrates how to "bloom" a baked potato, perfect baked potato

I arrived in Idaho Falls mid afternoon and ran into Amy Sherman of Cooking with Amy at the baggage claim area. The rest of the group were waiting for us at the hotel so we could take off to the Idaho Potato Museum in Blackfoot. We ditched or bags at the front desk and piled into the van for the first of a whirlwind of events revolving around the humble spud.

Idaho Potato MuseumPhoto op! you know it

Full of interesting history about how the potato species came to America. Learn about early artifacts used in rituals to the Potato God and who invented the ubiquitous Idaho russet potato: Luther Burbank. Hear the story about how using Marilyn Monroe’s image created a stir in the potato industry in the 50s. And, of course, see the rudimentary equipment used to sow and harvest potatoes before the machine age and a colorful collection of potato mashers from days gone by.

Idaho Potato Museum


Early potato planting and harvesting tools, Idaho Potato Museum

From the museum we drove by miles and miles of fields to the farm of James Hoff, a 4th generation Idaho potato farmer. We met the whole family, including their four-legged family members, and began our potato education in a storage building which James’ grandfather built.

Idaho Potato Harvest Tour

The Hoff family and Idahoan Foods graciously hosted us for a dinner in the Hoff family airplane hangar. Yes, besides potato farmers, they are the local airplane experts and have accumulated a cool collection of vintage prop planes that are still in use. In fact, James’ 14-year old daughter is learning to fly in the gorgeous crimson and steel plane shown above from the same teacher that taught James and his father how to fly – he’s 92 years old and contemplating retirement.

Idaho Potato Tour - 1st Day-7754

James’ parents, Jane and Bob, grilled up a mess of chicken and tri-tip accompanied by all manner of potatoes: bakers, mashed, salads, and gratins with wine and a selection of Idaho Brewing Company growlers.

After dinner, James entertained us by demonstrating how to achieve the fluffiest baked potato – a technique that a few prime steak houses need to learn. Note: it’s not in the baking, but in how you treat that earthly delight after it’s fork tender. If this was the only thing I took away from my journey to the potato kingdom, the trip would be well worth it. First you gently knead your potato to break up the flesh inside, then, using a fork – never a knife (it only serves to compact the flesh and all that yummy butter and sour cream just slide off rather than soaking in) – cut a zig-zag pattern in the skin and squish the potato ends to open the potato as if it were a blooming flower.

Watch James’ technique:

Video courtesy of corporate chef Adam Moore who joined us on this tour.

Next week, I’ll be sharing 20 amazing ways to serve potatoes and the absolutely stunning end to our journey.

Idaho Potato Tour-8122

7 Responses to “My Own Private Idaho and a Bloomin’ Baked Potato”

  1. RJ Andrus October 16 at 9:02 pm #

    What a great group! Thank you for visiting our great State and Industry!

    • Priscilla October 16 at 10:58 pm #

      You are so welcome, RJ! I know I can speak for the “California girls” – we never dreamed a trip to Idaho would be so interesting, informative, and deliciously fun!

  2. Gina October 17 at 3:47 pm #

    What a fun trip. I love all that old farm equipment. I can’t wait to see all the amazing recipes you create with potatoes, a staple in our house. I’m going to try the spud trick. You are welcome to come and act like a kid with us at the Halloween party.

  3. Valentina Kenney (@cookingweekends) October 17 at 10:14 pm #

    I love it Priscella! Oh how I want to be sitting on that deck with that beautiful, gazing at that gorgeous view, with a glass of wine in hand — all with the CA girls, of course. 😉

  4. Patty October 18 at 8:31 pm #

    Looks like a fun trip Priscilla! Love those Idaho spuds and looking forward to your recipes 😉

  5. Britt October 21 at 6:40 pm #

    I work at Teton Springs! So glad you enjoyed Idaho! :)

  6. ally October 22 at 8:59 am #

    I am pea green w/your fabulous foodie life!! Wine, apps, taters…what an adventure…I truly love potatoes and will try the bloomin’ one!! :)

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