Among the bars and tattoo shops of the strip of NW 65th Street (between Third Avenue NW and Eighth Avenue NW) affectionately referred to as Stumbletown sits Papas Hot Potatoes, a quirky all-day spot that opened last October. Essentially, it’s a baked-potato place in the vein of popular fast-casual restaurants, where you can customize your order or choose from a small menu of signature combos.
Instead of the usual tater accoutrements (like sour cream and crumbled bacon), you’ll find only plant-based toppings, such as cashew cream and smoky, salty-sweet coconut chips. My favorite is the spicy, deceptively filling signature spud The Mona ($9): a large russet topped with New Mexico green chili, green salsa, pickled jalapeños and vegan aioli. After years of being relegated to a steak house side dish, it’s about time the humble baked potato got its moment in the spotlight—without the meat. Ballard, 500 NW 65th St.; 206.487.3321