Baked Potato Bar

Prep Time:
10 mins
Total Time:
1 hrs

Sidle up to the table, split open a spud, and fill it with one of our four flavor combinations. 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.


  • 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

  • ½ 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.

    John Kernick
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