Taking on the 5-pound stuffed baked potato at Monterey Farmers Market.

The biggest line at last week's Old Monterey Marketplace farmers market, back today and every Tuesday 4-8pm (until 7pm in winter), belonged to Little Red Barn (229-8408). 

Next to the new Poke Lab, on the top side of the market, the crowds found themselves drawn to huge baked potatoes stuffed with bacon or carne asada or barbecue chicken, with all sorts of peppers, Mexican cheeses, sour cream and other stuff on top ($7-$8).

On owner Jaime Noyola's recommendation, I switched from bacon to the barbecue chicken number and its mound of shredded, saucy chicken and sweet jalapeño peppers.

When I passed the hot potato ($8) to Weekly intern Kristin Sollecito and asked for her estimate on weight, she didn't hesitate: "Five pounds," she said.

"No way," I replied.

Only then I weighed it again in my hand, we both ate from it like a handheld trough until we were full, and there was still at least a third of it left…and it became clear she was right, or at least close.

But the best part of the operation isn't the girth of the belly bomb. It's the fact that it's such a thoroughly family operation.

While his dad tends the corn roaster, young 20-something Jaime Noyola Jr. runs the register.

Brother Adrian, mama Rosa and little sister Jasmine, 10, hustle around helping assemble the layered potatoes.

They also do roasted corn, on the cob and in a cup ($3, $4), which sells out reliably, as it had when I went by.

Definitely get it with everything, "a la Mexicana"—aka eloté style—with lemon, mayonnaise, chili powder and Parmesan cheese.

The subsequent naps come free.