The Museum of Clean is an exceptional Harvest Host stop located in Pocatello, Idaho. The museum boasts 75,000 square feet of exhibits with displays ranging from history to art to humor. Don Aslet, a world renowned cleaning professional and author, conceived the idea for the museum in 1985, rescuing a six story building that encompasses an entire city block. Don, who still goes to work everyday at 88 years of age, states this is a “Be Clean” museum, not a how to clean museum, teaching the value of clean.
Clean air, water, teeth, mind, and so forth can all be found in the Museum of Clean. Interactive, hands-on exhibits are throughout the museum, and Don’s humor abounds around every corner. We had the opportunity to meet Don and he generously shared his time with us, giving us an insider peek at the stories and history of the museum. With over 10,000 pieces on exhibit, you’ll find plenty of nostalgia, learn a lot, and without a doubt leave with a smile on your face and the motivation to live a clean life and leave this world a better place.
Staying as Harvest Host campers at the Museum of Clean is quiet, peaceful, and welcoming. You’ll park in the level concrete parking lot and discover the grounds are exceptionally maintained. There are plenty of nearby options for restaurants and shops to explore in this lovely mountain college town. This stop is definitely one that you’ll want to add to your travel map for a truly unique and fun experience.
Recipe from the Road:
Enjoy this potato recipe inspired by our trip to the potato state.
- 3 large Idaho russet potatoes
- 2 tsp olive oil
- ½ stick of butter
- ¼ C milk
- 2 tsp Montana Max’s Mountain Magic seasoning, divided
- 1 C fresh mushrooms, diced
- 1 can cream of chicken soup
- 1 tsp Montana Max’s Last Best Seasoning
- 1 Tbl minced chives
- 2 Tbl Montana Max’s High Wide & Handsome Steak Sauce
- Wash and prep all produce. Scrub potatoes, wash & dice mushrooms, mince chives.
- Preheat oven to 400 degrees fahrenheit.
- Prick each potato with a fork on all sides to allow steam to escape during baking
- Rub potatoes with olive oil and sprinkle approximately 1 tsp of Mountain Magic across all potatoes covering all sides. Place on a foil-lined baking sheet.
- Bake in oven at 400 degrees for approximately 75 minutes for large 7-9 inch size potatoes. Check for doneness by gently squeezing the potato near the middle with a heat-proof glove. When softened and squeezable they are done.
- Spray a muffin tin lightly with olive oil.
- Slice each potato along the equator to make halves that will fit into each muffin slot.
- Fill your muffin tin with potato halves. Scoop out the insides of the potato halves into a small mixing bowl.
- Add butter, milk, and approximately 1 tsp Mountain Magic seasoning into the mixing bowl with the potatoes.
- Mash potato mixture with a fork or electric mixer until well blended. Set aside.
- In a separate small mixing bowl, combine cream of chicken soup and diced mushrooms. Mix well.
- Time to construct! Fill scooped-out potatoes with soup mixture, dividing evenly across potatoes.
- Top the filled potatoes with the mashed potato mixture. Make sure they are evenly distributed and fully covering the soup mixture.
- Sprinkle Montana Max’s Last Best Seasoning over each filled potato.
- Place in oven and bake at 350 degrees for approximately 20 minutes or until potatoes have lightly browned and heated through.
- Time to place up! Garnish with chives and drizzle with steak sauce and serve warm. Soooo yummy.
Recipe Tips from the Road
- This recipe does well on a grill as well! Just keep control of your grill temp so as not to burn the skins.
- Option to replace the mushrooms with cooked, seasoned ground beef or chicken to add some protein to this dish. Delicious either way!
- Try varying up the soup with cream of celery or cream of mushroom.
- Also try adding chopped cooked broccoli and cheese soup for another great variation of this recipe.
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