Potato Bar Recipe

Prepare and bake

Preheat oven to 425°F (220°C). Scrub 12 large russet potatoes and dry thoroughly. Pierce each potato several times with a fork. Rub each potato with vegetable oil then roll in coarse kosher salt so skins are evenly coated. Place potatoes directly on an oven rack or on a parchment-lined baking sheet spaced apart. Bake 60–75 minutes, until skins are crisp and a skewer or knife slides easily into the center. Time will vary by size—test largest potatoes first.

When potatoes are done, remove from oven and let rest 10 minutes so they are cool enough to handle but still hot inside.

While potatoes bake, make the buttery mix. In a small saucepan, gently melt unsalted butter over low heat. Stir in milk, salt, and black pepper until smooth and warm. Keep warm in a small insulated container or on lowest heat; this will be used to fluff potato flesh and as a topping option.

Cook bacon until crisp (pan-fry, bake at 400°F/200°C for 15–20 minutes, or use a griddle). Drain on paper towels and crumble once cool enough to handle. Place shredded cheddar, sour cream, crumbled bacon, chopped chives, and serving pats of butter in separate serving dishes or hotel pans for the potato bar.

Keep dairy toppings chilled until service; keep bacon warm in a low oven (200°F/95°C) or in an insulated pan until serving.

Warm the pulled pork, smoked ham, shredded BBQ chicken, and roasted turkey in appropriate pans. For catering quantities, reheat in covered hotel pans in an oven set to 300°F (150°C) until internal temperature reaches 140–165°F (60–74°C) depending on meat and local food-safety guidelines. Stir occasionally and spoon a little BBQ sauce into the meats or serve sauce on the side for guests to add.

Keep meats covered and in steam table wells or insulated carriers to hold at safe serving temperatures during the event.

Set up the potato bar with baked potatoes, buttery mix, standard toppings, BBQ meat pans, and optional accompaniments. Arrange in a logical flow: plate or split potato → butter/buttery mix → sour cream → cheese → bacon → meats → chives/extra condiments.

To split and stuff each potato (per serving): with oven mitts or tongs, transfer a hot potato to a cutting board. Make a lengthwise cut across the top about two-thirds through the potato. Using a spoon, gently scoop or push the interior toward the top to create a cavity or loosen the flesh for fluffing. Spoon 1–2 tablespoons of buttery mix into the potato and gently fold to fluff the flesh. Taste and add salt/pepper if desired.

Top the fluffed potato with 2–3 tablespoons sour cream, ½–1 cup shredded cheddar (depending on appetite), 2–3 tablespoons crumbled bacon, and ¼ cup of the guest's choice of BBQ meat. Finish with chopped chives and offer additional BBQ sauce, jalapeños, hot sauce or steamed broccoli as desired.

For large events, provide labels for the meat choices (pork, ham, chicken, turkey) and suggest portion guidance: about 6–8 oz (170–225 g) of meat per stuffed potato serving if the potato is the main item. Keep replenishing pans to maintain freshness and temperature.

Transport baked potatoes in insulated carriers to keep hot. Store chilled toppings below 41°F (5°C) until service. Maintain hot foods at or above 135°F (57°C). Discard perishable toppings after 2 hours at room temperature or 1 hour if above 90°F (32°C).