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+ servings

Baked Potato Bar

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients  

  • russet potatoes, medium to large size

Proteins

  • chili, with or without beans
  • taco seasoned ground turkey or beef
  • shredded chicken or chicken fajita
  • pulled pork or carnitas
  • steak fajita
  • chopped ham
  • bacon

Cheese and Other Dairy

  • shredded cheese
  • queso
  • crumbled feta or goat cheese
  • blue cheese
  • sour cream or crema
  • butter

Veggies

  • broccoli
  • cauliflower
  • pico de gallo
  • jalapenos or pepperoncini
  • green onions
  • red onions
  • sauteed mushrooms
  • caramelized onions
  • grilled peppers and onions
  • black olives

Sauces

  • salsa
  • ranch dressing
  • hot sauce
  • bbq sauce

Spices and Herbs

  • chives
  • parsley
  • cilantro

Instructions 

  • Wash/scrub the potatoes and using a fork pierce a couple of holes into each potato to allow steam to escape as they cook.

Oven

  • Adjust the oven rack to the middle position and heat the oven to 450°F.
  • In a large bowl dissolve two tablespoons of salt in a 1/2 cup of warm water. Place the potatoes in the bowl and toss so the exteriors of the potatoes get evenly coated in the salt water.
  • Set potatoes on a wire rack that has been placed on a baking or cookie sheet. Bake potatoes until they reach 205°F about 45 minutes to 1 hour.

Microwave

  • Cook potatoes on a microwave-safe dish on high for about 15 minutes or the internal temperature reaches 205°F.
  • Flip potatoes at least once during cooking.

Slow Cooker

  • Rub the outside of each potato with the oil and then season generously with salt. Wrap each potato tightly in a piece of aluminum foil.
  • Layer the potatoes in a slow cooker, cover, and cook on high for about 4 hours (or on low for 8 hours). They should be fork-tender with an internal temperature of 205°F.

Grill

  • Rub the outside of each potato with oil and then season generously with salt. Wrap each potato tightly in a piece of aluminum foil.
  • Place the foil-wrapped potatoes over indirect heat directly on the grill grate. Grill the potatoes for 30 to 40 minutes with the lid closed or until fork-tender and the internal temperature has reached 205°F.

Notes

1. Keep them warm in a slow cooker. You can cook them from start to finish in a slow cooker or load your oven or grilled potatoes into a slow cooker. They will stay warm for up to an hour.
2. Cook them in shifts. Halfway through cooking or grilling your potatoes start a second batch. This will keep a constant supply of warm potatoes.
3. Avoid leaving potatoes at room temperature for more than 2 hours. To avoid bacteria forming don't let the baked potatoes sit out at room temperature for too long while wrapped in foil. Keep the potatoes at 140°F or hotter or put them in the refrigerator with the foil removed within two hours of being cooked.