Spud Bar Recipe
Mini buffet with potato spuds, bbq sauces, scallions, bacon bits, sour cream, cheddar cheese, ranch and your choice of meat.
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Ingredients
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Potatoes & Toppings
Meat Options (choose one or offer several for the buffet)
Method
Potatoes & Prep
Preheat and wash
Preheat oven to 425°F (220°C). Rinse the baby potatoes thoroughly and pat dry. Leave skins on.
Season potatoes
Toss the potatoes in a large bowl with 2 tbs olive oil, 1.5 tsp kosher salt and 0.75 tsp freshly ground black pepper until evenly coated.
Split and finish
Remove potatoes from oven and let cool 5 minutes. Using a knife, gently press each potato lengthwise to split open (don’t fully separate). Place a small pat of butter (about 1/2 tsp) into each opened potato so it melts into the center. Keep warm on the baking sheet in the oven set to the lowest safe temperature (about 200°F/95°C) or transfer to a warmed serving dish.
Toppings & Assembly
Prepare toppings
While potatoes roast, shred the cheddar, slice scallions thinly (white and light green parts separate if desired), crisp cook and crumble bacon (or use packaged bacon bits), and chop chives if using. Place sour cream, ranch dressing and both BBQ sauces in small bowls or squeeze bottles for serving.
Heat meats
If serving meats hot: warm pulled pork, chicken, or brisket in covered pans in a 300°F (150°C) oven for 15–25 minutes until heated through, stirring once. Keep vegetarian chili warm on the stovetop or in a slow cooker.
Set up spud bar
Arrange the split warm potatoes on a large platter or buffet tray. Place warmed meats in separate serving dishes with serving utensils. Put bowls of sour cream, shredded cheddar, ranch, scallions, bacon bits, chives and the two BBQ sauces nearby with spoons or squeeze bottles so guests can build their spuds.
Suggested serving method
To serve a loaded potato: place a split potato on a plate, spoon on 2–3 tbs of chosen meat, add 1–2 tbs sour cream, sprinkle 2–3 tbs shredded cheddar, add 1–2 tbs bacon bits, drizzle ranch or BBQ sauce to taste, and finish with 1–2 tsp sliced scallions and a pinch of chopped chives if desired.
Keep warm and refill
Maintain warm items in chafing dishes or oven on low. Refill topping bowls as they run low so guests have full access during the service period.