A Baked Potato Poem from a Cowboys Point of View
Out on the range, life’s simple. Cowboys don’t need fancy meals. A baked potato hits the spot every time. It’s hearty, easy, and fills you up after a long day. There’s no better way to end a hard ride than sitting by the fire, smelling that spud roasting in the coals.
The process is straightforward, but it takes patience. Cowboys know the value of waiting. Whether it’s for cattle to graze or a storm to pass, good things take time. A baked potato is no different. You prep, wrap, and let the fire do the work.
The beauty of it is the simplicity. You only need a potato, some foil, and a good, hot fire. But there’s an art to it, too. You learn from experience when the potato is cooked just right. Not too hard, not too mushy. Perfectly soft on the inside, with a hint of smoky flavor from the fire.
This poem tells you how to bake a potato the cowboy way. It’s not just a recipe—it’s a slice of life on the trail. So, grab a spud, stoke the flames, and listen closely. A baked potato is more than food: comfort, tradition, and survival.
Potato Poetry
The second email is from Fred Engel, a part-time Park City local known as The Cowboy Poet. Fred has written cowboy poetry for over twenty years, spent numerous nights on the range, and cooked a few potatoes.
Here is his version of how to bake a potato from a “cowboy’s point of view.”
An Idaho Spud
He said, “I’ll take a potato, a russet,
You know, an Idaho Spud.
And I’d like you to bake it for me,
Please, if you would.
Don’t wrap it in foil or cut it with a knife,
Bake it like I tell you,
If you treasure your life.
Just stick it in the oven at about 400 degrees hot.
If you don’t cook it like that,
You might as well let it rot.
Now for about an hour,
you can let it bake,
And if you do like I say,
You can’t make a mistake.
Then blossom it nicely when you serve it to me
Just poke it with a fork, like this here…see?
Then push on each end, so it can fluff right up.
And…u better bake two. One might not be enough!”
And from “my point of view,” don’t forget the sour cream and chives!
