Keayna Washington never set out to be a chef. In fact, if you had asked her five years ago, she might have told you she preferred a courtroom to a kitchen. A certified legal assistant with deep roots in credit repair and real estate, Washington had always imagined herself in stilettos and a power suit, not behind a food truck window. But fate, and a baked potato, had other plans.
“I’m just a girl that cooks,” she says, laughing. That humble phrase became her hashtag, her brand, and eventually, the ethos behind Watta Potato—a food truck-turned-visionary restaurant concept that serves up fully loaded baked potatoes with a twist: each one is an entire meal. Steak, shrimp, jerk lamb chops, chicken philly—all piled high on a fluffy, buttered potato.
The idea was born in the most ordinary way: at home, on a warm day, trying to keep dinner light. Her partner wanted steak and shrimp, her son asked for lobster, and Washington made it all happen—on potatoes. “I handed them their plates, and he took one bite and said, ‘This is something we can sell. No one has this.’”…