Boise, Idaho, is known for its rich Basque heritage, vibrant downtown district, and access to outdoor adventures. But there’s another sweet attraction that visitors adore: The Idaho Ice Cream Potato.
Invented by Lou Aaron—a Boise-born, classically trained chef—the whimsical ice cream dessert resembles a loaded Russet potato. The dish is so popular that Aaron sells more than 1,500 of them a month at the West Side Drive-In, his historic Boise restaurant, and more than 10,000 a year at the Western Idaho State Fair.
Idaho Ice Cream Potato History
Aaron grew up six blocks from Westside Drive In, which has been a Boise institution since 1957. After working in restaurants across the country for nearly two decades, he purchased the Westside Drive In in 1994. Since then, he and his family have served classic diner fare and beloved local staples such as Idaho-Style Finger Steaks, one-pound “Super Spuds” seasoned with garlic butter and sea salt—and the legendary Idaho Ice Cream Potato (only $6.99, to boot).
Over the years, the specialty has drawn national attention, including food shows like “Diners, Drive-Ins and Dives,” “Man v. Food,” and “State Plate.” The dessert has even inspired many restaurants, chefs, and home cooks in Idaho and beyond to create their own riffs on the dessert. For example, Cowgirl Seahorse in New York City serves a Cowgirl’s Famous Ice Cream Baked Potato, while Minturn Country Club in Minturn, Colorado, serves a “Tater” Ice Cream Dessert…