Baked Potato Bar
Baked Potato Bar
Ingredients
For the Baked Potatoes
- 4 russet potatoes, medium to large
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Toppings
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup green onions, sliced
- 6 strips bacon, cooked crispy and crumbled
- 1 1/2 cups chili, warm, canned or homemade
- 1 cup steamed broccoli florets
- 1/4 cup jalapeños, sliced, fresh or pickled
- 1/2 cup salsa
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
Scrub the russet potatoes thoroughly under cold running water. Pat them completely dry with a paper towel. Prick each potato several times with a fork to allow steam to escape during baking.
⏱️ 5 min
- 3
Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper.
⏱️ 5 min - 4
Place the seasoned potatoes directly on the preheated oven rack (or on the prepared baking sheet). Bake for 50-70 minutes, or until the potatoes are tender when squeezed and easily pierced with a fork. The exact time will depend on the size of your potatoes.
⏱️ 60 min•🌡️ 400
- 5
While the potatoes are baking, prepare all your desired toppings. Cook bacon until crispy and crumble. Shred cheese. Slice green onions and jalapeños. Warm chili if using. Steam broccoli florets until tender-crisp.
⏱️ 15 min
- 6
Once the potatoes are cooked, remove them from the oven. Carefully slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside of the potato with a fork.
⏱️ 5 min
- 7
Arrange the baked potatoes and all the prepared toppings on a large platter or individual plates, allowing everyone to customize their own baked potato.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Potato Bar
For the Baked Potatoes
- 4 russet potatoes, medium to large
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Toppings
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup green onions, sliced
- 6 strips bacon, cooked crispy and crumbled
- 1 1/2 cups chili, warm, canned or homemade
- 1 cup steamed broccoli florets
- 1/4 cup jalapeños, sliced, fresh or pickled
- 1/2 cup salsa
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
Scrub the russet potatoes thoroughly under cold running water. Pat them completely dry with a paper towel. Prick each potato several times with a fork to allow steam to escape during baking.
⏱️ 5 min - 3
Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper.
⏱️ 5 min - 4
Place the seasoned potatoes directly on the preheated oven rack (or on the prepared baking sheet). Bake for 50-70 minutes, or until the potatoes are tender when squeezed and easily pierced with a fork. The exact time will depend on the size of your potatoes.
⏱️ 60 min•🌡️ 400 - 5
While the potatoes are baking, prepare all your desired toppings. Cook bacon until crispy and crumble. Shred cheese. Slice green onions and jalapeños. Warm chili if using. Steam broccoli florets until tender-crisp.
⏱️ 15 min - 6
Once the potatoes are cooked, remove them from the oven. Carefully slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside of the potato with a fork.
⏱️ 5 min - 7
Arrange the baked potatoes and all the prepared toppings on a large platter or individual plates, allowing everyone to customize their own baked potato.
⏱️ 5 min