Baked Potato Bar Recipe
Baked Potato, Butter, Sour Cream, Bacon, Cheddar, Scallions
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Ingredients
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Potatoes
Toppings - dairy & spreads
Toppings - savory
Optional garnish
Method
Prepare and bake potatoes
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Bake
Place potatoes directly on the center oven rack or on a rimmed baking sheet. Bake at 425°F (220°C) for 45–60 minutes, until a fork or skewer slides into the center easily and the skins are crisp. Larger potatoes may take longer; check at 45 minutes.
Prepare toppings
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Cook bacon
While potatoes bake (start about 20–30 minutes before potatoes finish), cook bacon in a skillet over medium heat until crisp, 8–10 minutes, turning as needed. Alternatively bake bacon on a rimmed sheet at 400°F (200°C) for 15–20 minutes. Transfer bacon to a paper towel–lined plate to drain, then crumble or chop into small pieces.
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Grate cheese & chop scallions
Grate the sharp cheddar if not pre-grated. Trim root ends from scallions and thinly slice on a bias; separate the white and green parts if you want more contrast. Reserve 2 tablespoons chopped chives if using for garnish.
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Soften butter
Place butter in a small bowl to soften at room temperature so it is easy to spread when potatoes are hot.
Assemble potato bar
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Split potatoes
When potatoes are done, remove from oven and let rest 3–5 minutes so they are easier to handle. Using a sharp knife, slice each potato lengthwise about three-quarters of the way down. Press the ends toward each other to open the potato and flake the interior with a fork to create space for toppings.
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Season interior
Sprinkle about 1/4 tsp kosher salt and a pinch of freshly ground black pepper into each opened potato (adjust to taste).
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Add base toppings
Place about 1 tablespoon butter in each hot potato so it melts into the flesh. Add about 2–3 tablespoons sour cream per potato (or provide in a bowl for guests to serve themselves).
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Add cheese and bacon
Sprinkle about 1/4 cup grated cheddar and 1–2 tablespoons crumbled bacon onto each potato while still hot so the cheese softens and melts.
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