Baked Potato Bar for a Crowd
A simple, elegant buffet concept: perfectly baked spuds with a curated selection of savory, tangy, and crunchy toppings.
Servings: 8 servings
Calories: 320kcal
Equipment
- Baking sheet with rack - for even heat and crisp skin
- Slow cooker or warm chafing dish - keeps potatoes at serving temperature
- Serving bowls and spoons - for tidy potato bar toppings display
Ingredients
- 2.2 kg 5 lb Russet potatoes
- 60 ml 4 tbsp olive oil
- 30 g 1 tbsp coarse sea salt
- 200 g 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 220C (425F). Scrub potatoes, pat dry, then pierce skin with a fork to release steam.
- Toss potatoes in olive oil and coarse salt to coat evenly. Arrange on a baking rack over a sheet for air circulation.
- Bake for 50-60 minutes until skins are deeply browned and interiors yield to a skewer; aroma should be warm and toasty.
- Half an hour before guests arrive, transfer potatoes to a slow cooker on low, wrapped loosely in foil to keep skins crisp and centers steamy.
- Warm toppings: heat shredded cheese in a covered dish, keep bacon in a small ovenproof pan, and have melted butter in a pourable jug.
- Set up your party potato station: plates, napkins, potato bar toppings in shallow bowls, and small spoons for each topping.
- To serve, slice each potato lengthwise, fluff the flesh with a fork to aerate, then let guests build plates to their taste.
Notes
- Scaling: Double the potatoes and use additional slow cookers to feed larger crowds efficiently.
- Crispier skins: Finish under a hot broiler for 2-3 minutes, watching closely.
- Prep ahead: Bake potatoes early, reheat gently in a 180C (350F) oven wrapped in foil for 15-20 minutes.