Throughout the dining universe, meat and potatoes are a classic combination. At Smokey Mo’s, the Chopped Baker – a baked potato with all the fixings and a scoop of meat chop – takes the meat-and-potatoes pairing to a new stratosphere. By combining flavorful chopped beef, pork, and/or turkey with buttery potato deliciousness, the Chopped Baker is a meal unto itself.
Square Meal on a Round Plate
Smokey Mo’s starts with a one-pound Idaho baking potato. When the potato’s cooked to baked-potato softness, we slice it open and coat it with a layer of butter, followed by sour cream, cheddar cheese, and a large scoop of chopped meat simmered in Smokey Mo’s spectacular sauce. Then, we finish it off with green onions and a sprinkling of cheddar cheese. The Chopped Baker is so popular that we serve almost 1,200 a week in the San Antonio region alone.
How It Got Started
The catalyst for the Chopped Baker dates to 1968, when Smokey Mo’s founder Morris Melchor, then a teen, worked at Longhorn Barbecue in Houston. A popular menu item was the Stuffed Baked Potato – a satisfying meal for just $0.85! When Morris and family opened their first Smokey Mo’s restaurant in 2000, the Longhorn potato dish served as inspiration. But we went beyond the original recipe, including different kinds of meat with our signature sauce, eliminating any grease, and perfecting the layering.
Spuds in the Spotlight
Smokey Mo’s customers are in love with our Chopped Baker. They’ve been sharing their reviews all across the web. Here are just a few comments:
- “Imagine a huge baked potato, with all the fixings, topped by a huge scoop of chopped brisket in BBQ sauce…Smokey Mo’s cooks the chopped brisket in the sauce. It’s heaven.”
- “Can’t beat a big baked potato with butter, sour cream, chives, cheese, and chopped beef.”
- “Mouthwatering. Super yummy. The potato with shredded beef was the best I’d had.”
It’s paradise in an edible bowl!