Baked Potato Bar Recipe

Preheat oven

Position a rack in the center of the oven and preheat to 425°F (220°C).

Wash and scrub the russet potatoes under cold water to remove dirt. Pat dry thoroughly with a kitchen towel; drying helps skin crisp.

Prick each potato 6–8 times with a fork to allow steam to escape during baking.

Coat the potatoes: place potatoes in a bowl or on a sheet, rub each with about 1/3 tbs olive oil so skins are lightly coated, then sprinkle evenly with the coarse salt and black pepper.

Arrange the potatoes directly on the oven rack or on a rimmed baking sheet lined with foil (foil catches drips). Bake at 425°F (220°C) for 45–60 minutes, until the skins are crisp and a paring knife or skewer slides into the center easily. Baking time will vary by potato size; medium potatoes usually take ~50 minutes.

Optional: for extra-crispy skins, during the last 5–10 minutes move potatoes to a sheet pan under the broiler and watch carefully until skins blister (optional).

Bacon: Preheat a skillet over medium heat. Cook the bacon slices 6–10 minutes, turning occasionally, until crisp. Transfer to paper towels to drain and cool, then chop or crumble into bite-sized pieces. Alternatively bake bacon on a sheet pan at 400°F (200°C) for 15–20 minutes until crisp.

Cheese: Shred sharp cheddar if not pre-shredded. Keep covered in a bowl to prevent drying.

Butter: Soften the unsalted butter at room temperature or microwave in short 5–8 second bursts until spreadable. Place into a serving bowl or tub.

Sour cream: Transfer sour cream to a serving bowl and stir gently until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper if desired; mix and taste, adjusting seasoning.

Chives and green onions: Rinse, dry, and thinly slice chives and green onions. Put into separate small bowls for the bar.

Optional garnish: place paprika in a small bowl for sprinkling, and set out extra salt and pepper shakers.

When potatoes are done, remove from oven with oven mitts. Let sit 3–5 minutes until cool enough to handle safely.

Split each potato: using a knife, make a lengthwise slit across the top and squeeze the ends gently to open the potato. Fluff the inside with a fork to create a pocket for toppings.

Top each baked potato with 1–2 tbs softened butter (adjust to taste), 3–4 tbs sour cream, 1/4–1/2 cup shredded cheddar, and a sprinkle of crumbled bacon. Finish with sliced chives and optional green onions. Season with additional salt, pepper, or a dash of paprika as desired.

For a self-serve baked potato bar: arrange baked potatoes on a large platter or keep warm in a low oven (200°F/95°C) covered with foil. Place bowls of butter, sour cream, cheese, bacon, chives, green onions, and seasonings on the table so guests can assemble their own.

Leftovers: refrigerate leftover toppings in covered containers (butter and shredded cheese separate) for up to 5 days. Refrigerate leftover baked potatoes wrapped in foil up to 3 days; reheat in a 350°F (175°C) oven until heated through.