Baked Potato Bar
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Enjoy a customizable Baked Potato Bar with a variety of mouthwatering toppings. Follow our foolproof method to perfectly crisp potatoes and then customize your toppings for the ultimate loaded baked potato!
Customizable Baked Potato Bar
When I took a poll with our kids regarding our Christmas Day menu in 2023, Kirsten (Zach’s girlfriend) immediately requested a Baked Potato Bar! Our group happily conceded and we paired the potatoes with filet mignon. It was a 10/10 menu!
Since it was such a hit, I knew I needed to share it with y’all. Selfishly, I’m glad I’ve got it documented so I can make it again. I’m 100% sure that Kirsten will request it soon.
Why This Recipe Works:
- CUSTOMIZABLE – We love to change up the toppings, depending on who we’re serving. This is an excellent way to entertain a large group of people for holidays or special occasions.
- EASY TO PREP AHEAD – You can prep ahead a variety of toppings for a potato bar. I always prefer to bake the potatoes right before serving, however. But you can reheat those too for an easy weeknight dinner.
- PERFECT BAKED POTATO – Follow our tips to make a crisp baked potato with different toppings. The perfect family dinner.
- DELICIOUS – What’s not to love about a crispy baked potato with soft insides and loaded with your favorite toppings? This is a great option for picky eaters too.
Ingredients Used:
- Russet Potatoes (plus olive oil, salt, and pepper)
- Standard Toppings – butter, sour cream, green onions, jalapenos, cheddar cheese, bacon bits, etc.
- Sauteed Mushrooms – follow our guide for how to make perfectly browned mushrooms
- Broccoli Cheese Sauce – based on our delicious Creamy Broccoli Cheddar Soup
- Mexican Street Corn – this is a good side dish as well
How to make a Baked Potato Bar:
Step 1
Prep standard potato toppings. In small bowls, place a variety of ingredients including chopped jalapenos, butter, crispy bacon, shredded cheddar cheese, sour cream, and diced green onions.
Step 2
Make Street Corn.
- In a large skillet, saute the ears of corn in a little olive oil. Slice the corn kernels off the cobs with a sharp knife and add to a bowl.
- Then add the remaining ingredients – red onion, jalapenos, cilantro, mayonnaise, cotija cheese, and seasonings. Stir well to combine.
- Refrigerate street corn until ready to serve.
Step 3
Make broccoli cheese sauce.
- Boil broccoli in a pan of water for 2-3 minutes. Drain and set aside.
- In a saucepan, add butter over medium heat. When melted, add the diced onions and cook until softened (about 3 minutes). Then add the garlic and stir for 30 seconds.
- Add flour over the top and stir until absorbed. Then add the milk and bring to a simmer. Cook until thickened, stirring frequently. Then add the cheese and stir until melted.
- Add broccoli back to the pan and stir into the cheese sauce.
Step 4
Sauté mushrooms. Heat a cast iron skillet over medium-high heat. Add olive oil and then the mushrooms. Cook and stir frequently while the mushrooms brown. Cook for 7-8 minutes and then add salt. Add to a bowl.
Step 5
Bake potatoes.
- Preheat oven to 450 degrees.
- Rinse potatoes in cold water and wipe clean with a paper towel.
- Use your hands to rub olive oil all over the potato skins. Then add kosher salt and freshly ground black pepper and rub seasonings into the oiled skins.
- Place a large sheet pan lined with parchment paper in the second rack in the preheated oven.
- Add potatoes directly on the rack above the baking sheet and bake for 30 minutes. Then use tongs to flip the hot potatoes to the other side and continue baking until fork tender. Depending on the size of your potatoes, baking time could be a total of 45 minutes to one hour and 30 minutes.
Step 6
Assemble potatoes. When the potatoes are done, slice them down the middle and use your hands (I use a paper towel) to press the potatoes open, squeezing the insides of the potatoes.
Step 7
Add toppings. Then arrange toppings for your loaded potato bar and pile it on!
Recipe FAQs:
I prefer baking potatoes at a high temperature. Also, the key is rubbing olive oil, kosher salt, and pepper over the skins and baking them on the oven rack. Avoid aluminum foil as you want the skins to crisp while baking.
Russet potatoes are ideal for baking due to their fluffy internal texture. You can also offer sweet potatoes for an interesting twist.
Arrange the toppings for a baked potato buffet in attractive bowls to create an appealing display. Use labels to indicate each topping and provide serving utensils for each topping.
Yes, you can bake the potatoes ahead of time and reheat them before serving. Additionally, I prefer to prep toppings like chopped vegetables, bacon, cheese, and a variety of sauces.
Other Toppings for a Loaded Baked Potato Bar:
The sky’s the limit when coming up with topping ideas for baked potato bar night. This easy meal can be customized in many ways. Here are a few more topping options.
- Taco meat using ground beef or ground turkey and some homemade taco seasoning.
- Pretzel Cheese Dip – This homemade cheese sauce is not just for pretzels!
- Hearty Beef Chili – Chili is always an excellent choice for potatoes!
- Turkey Taco Soup – Add a Mexican spin and top your potatoes with a thinned-out version of this easy soup recipe.
- Baked Artichoke Dip – This is an excellent topper for potatoes!
- Pepper Jack Queso – You can’t go wrong with adding a big drizzle of queso!
Kitchen Tools Used: (Affiliate links)
xoxo ~Sue
Baked Potato Bar (Customizable)
Ingredients
For the potatoes:
- 6 large russet potatoes
- olive oil
- kosher salt and freshly ground black pepper – to taste
For the toppings:
- butter
- sour cream
- bacon
- cheddar cheese – shredded
- green onions
- jalapenos
Broccoli Sauce:
- 4 cups broccoli florets – cleaned and chopped in small pieces
- 2 Tablespoons unsalted butter
- 1/3 cup yellow onion – diced
- 2 cloves garlic – minced
- 2 Tablespoons all-purpose flour
- 1 ¼ cup whole milk
- 4-5 oz. cheddar cheese – shredded
- kosher salt and freshly ground black pepper – to taste
Mexican Street Corn:
- 4 medium ears of corn – grilled and kernels removed
- 1 small jalapeno – diced
- 1/4 cup red onion – chopped
- 1/4 cup cilantro – chopped
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese
- kosher salt and freshly ground black pepper – to taste
For the mushrooms:
- 16 oz. Bella mushrooms – chopped
- 2 Tablespoons olive oil
- kosher salt – to taste
Instructions
- Prep standard potato toppings. In small bowls, place a variety of ingredients including chopped jalapenos, butter, crispy bacon, shredded cheddar cheese, sour cream, and diced green onions.Prep as much of each ingredient as you like.
- Make Street Corn.* In a large skillet, saute the ears of corn in a little olive oil. Slice the corn kernels off the cobs with a sharp knife and add to a bowl. * Then add the remaining ingredients – red onion, jalapenos, cilantro, mayonnaise, cotija cheese, and seasonings. Stir well to combine.* Refrigerate street corn until ready to serve.
- Make broccoli cheese sauce. * Boil broccoli in a pan of water for 2-3 minutes. Drain and set aside.* In a saucepan, add butter over medium heat. When melted, add the diced onions and cook until softened (about 3 minutes). Then add the garlic and stir for 30 seconds. * Add flour over the top and stir until absorbed. Then add the milk and bring to a simmer. Cook until thickened, stirring frequently. Then add the cheese and stir until melted.* Add broccoli back to the pan and stir into the cheese sauce.
- Sauté mushrooms. Heat a cast iron skillet over medium-high heat. Add olive oil and then the mushrooms. Cook and stir frequently while the mushrooms brown. Cook for 7-8 minutes and then add salt. Add to a bowl.
- Bake potatoes. * Preheat oven to 450 degrees.* Rinse potatoes in cold water and wipe clean with a paper towel.* Use your hands to rub olive oil all over the potato skins. Then add kosher salt and freshly ground black pepper and rub seasonings into the oiled skins.* Place a large sheet pan lined with parchment paper in the second rack in the preheated oven.* Add potatoes directly on the rack above the baking sheet and bake for 30 minutes. Then use tongs to flip the hot potatoes to the other side and continue baking until fork tender. Depending on the size of your potatoes, baking time could be a total of 45 minutes to one hour and 30 minutes.
- Assemble potatoes. When the potatoes are done, slice them down the middle and use your hands (I use a paper towel) to press the potatoes open, squeezing the insides of the potatoes.
- Add toppings. Then arrange toppings for your loaded potato bar and pile it on!
Notes
Here are a variety of other topping ideas:
- Taco meat using ground beef or ground turkey and some homemade taco seasoning.
- Pretzel Cheese Dip – This homemade cheese sauce is not just for pretzels!
- Hearty Beef Chili – Chili is always an excellent choice for potatoes!
- Turkey Taco Soup – Add a Mexican spin and top your potatoes with a thinned-out version of this easy soup recipe.
- Baked Artichoke Dip – This is an excellent topper for potatoes!
- Pepper Jack Queso – You can’t go wrong with adding a big drizzle of queso!
A fun dish to eat! I really loaded mine with the bacon and mushroom combination!
Agreed!