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!
Course Main Dish, Side Dish
Cuisine American
Keyword baked potato bar, baked potatoes
Prep Time 45 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 2 hourshours
Servings 6servings
Calories 667kcal
Author Sue Ringsdorf
Ingredients
For the potatoes:
6largerusset 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:
4cupsbroccoli florets- cleaned and chopped in small pieces
2Tablespoonsunsalted butter
1/3cupyellow onion- diced
2clovesgarlic- minced
2Tablespoonsall-purpose flour
1 ¼cupwhole milk
4-5oz.cheddar cheese- shredded
kosher salt and freshly ground black pepper- to taste
Mexican Street Corn:
4mediumears of corn- grilled and kernels removed
1small jalapeno- diced
1/4cupred onion- chopped
1/4cupcilantro- chopped
1/4cupmayonnaise
1/4cupcotija cheese
kosher salt and freshly ground black pepper- to taste
For the mushrooms:
16oz.Bella mushrooms- chopped
2Tablespoonsolive 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!