Baked Potato Bar Toppings
A stylish, customizable baked potato bar featuring crisp skins, fluffy centers and a lineup of savory, tangy and crunchy toppings to mix and match for every taste.
Servings: 4 servings
Calories: 280kcal
Equipment
- Baking sheet - for even oven browning
- Sharp knife - to split potatoes cleanly
- Spoons and small bowls - for organized toppings
- Slow cooker or oven-safe dish - to keep warm toppings like chili
Ingredients
- 900 g 2 lb Russet potatoes
- 30 g 2 tbsp olive oil
- 8 g 1 tbsp coarse salt
- 120 g 1/2 cup sour cream
- 120 g 1 cup shredded cheddar
- 100 g 3.5 oz chopped chives
- 150 g 5 oz cooked bacon pieces
- 200 g 1 cup steamed broccoli florets
- 200 g 1 cup chili
Instructions
- Preheat oven to 220C (425F). Scrub potatoes, pat dry, and pierce skin a few times with a fork to allow steam to escape.
- Toss potatoes with olive oil and coarse salt, coating evenly. Place on a baking sheet spaced apart for optimal airflow.
- Bake for 45-60 minutes depending on size, until skin is crisp and a skewer slides into the center with little resistance.
- While potatoes bake, warm your chili or toppings. Keep cheese shredded and toppings chopped for quick assembly.
- When potatoes are done, transfer to a plate. Make a lengthwise slit and push ends to fluff interior, releasing steam and creating a creamy texture.
- Spoon in butter or sour cream first to integrate into the flesh, then layer protein like chili or bacon for savory weight.
- Add shredded cheese to melt into the hot potato, followed by fresh items like chives or steamed broccoli for brightness and texture contrast.
- Finish with crunchy elements such as fried onions or toasted seeds for a satisfying bite and aroma that signals depth of flavor.
Notes
- Potato choice: Russets yield the fluffiest interior but Yukon Golds are creamier and slightly waxy.
- Keep warm: Use a slow cooker on low to hold hot toppings like chili for parties.
- Crisp skin hack: Bake directly on the oven rack or use a preheated baking stone for extra crispness.