Baked Potato Bar

Each topping combination is enough for four potatoes. If you've got a crowd to feed, bake more potatoes, and make more than one style of topping.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2007


  • 4 baking potatoes (8 ounces each), scrubbed
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • Desired topping (below)


  • 1 cup shredded Monterey Jack cheese
  • 4 ounces cooked ham, diced
  • 1 cup frozen peas, thawed


  • 1 cup reduced-fat sour cream
  • 4 ounces smoked salmon, torn into small pieces
  • 2 to 3 scallions, thinly sliced


  • 1 cup crumbled soft goat cheese (4 ounces)
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup store-bought salsa


  • 1 cup part-skim ricotta cheese
  • 4 ounces sliced pepperoni (1 cup)
  • 1 package (10 ounces) frozen leaf spinach, thawed, squeezed dry, and roughly chopped


  1. Preheat oven to 400 degrees. Prick potatoes all over with a fork, and rub them with oil. Place potatoes on a rimmed baking sheet; bake until easily pierced with the tip of a paring knife, 50 to 60 minutes.

  2. Cut a deep cross in each potato; push ends together to open. Season with salt and pepper; add desired toppings.


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