Tucked into a little plaza across the street from Wayne State’s campus, the dino-sized spuds at The Potato Place are like prehistoric boulders of starchy taters heaped with an impressive selection of meats, vegetables, and cheeses. They do baked potatoes extraordinarily well here.
Available for dine-in or carry-out, the potatoes themselves are massive. These 18-20 oz. monsters are almost as big as your head. Compare that with a normal medium-to-large potato which averages between 6-10 ounces.
Your potato is first topped with a choice of garlic butter or plain butter, then loaded with the toppings of your choice. We absolutely love the broccoli and cheese spud (we like it with shredded cheddar but you can also opt for shredded mozzarella or creamy cheddar). You can’t go wrong with the chili and cheese potato. Comforting and flavorful, it’s the perfect winter lunch.
A potato topped with thinly sliced steak, cheese, and mushrooms makes for a hearty lunch, and the protein-rich toppings help balance out the carbs. The Greek spud is an ingenious concoction, topped with gyro strips, crumbled Feta cheese, onions and tomatoes.
The possibilities seem endless: corned beef, bacon, shrimp, turkey, ham, and tuna. Whatever you’re craving, you’re sure to find it among the list of toppings at the Potato Place.
Most spuds will run you about $8 and are definitely enough for a meal. They heat up pretty well the next day if you have leftovers, just remember to take them out of the
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