The Chef

Restaurants

Meals

Drinks

Restaurants›Willie Sue's. Sumter,S.C.›Ultimate Potato Toppings Recipe

Ultimate Potato Toppings Recipe

Name: Willie Sue's. Sumter,S.C.s Ultimate Potato Toppings Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count russet potatoes (medium); 2 tbs olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 tbs unsalted butter; 1 cup sour cream; 2 tbsp chives (optional, finely snipped); 0.25 tsp salt (for sour cream); 0.5 cup mayonnaise; 0.25 cup buttermilk; 1 tbsp fresh parsley, finely chopped; 1 tsp fresh dill, finely chopped; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp smoked paprika; 1 tsp hot sauce (such as sriracha or Frank's); 0.5 tsp fresh lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 10 oz cremini or white mushrooms, sliced; 1 count yellow or sweet onion, thinly sliced; 2 tbs unsalted butter (for sauté); 1 tsp olive oil (for sauté); 1 tsp fresh thyme or dried thyme; 0.75 tsp salt; 0.25 tsp black pepper; 2 count fresh jalapeños, thinly sliced (seeds kept or removed as desired); 2 cups broccoli florets (small pieces); 1 tbs olive oil (for broccoli); 0.25 tsp salt

Inspired by Willie Sue's. Sumter,S.C.

Time1h 20m

Serves4

Butter, Jalapeno, Sour Cream, Sauteed Mushrooms, Spicy Ranch, Sauteed Onions, Broccoli.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Baked Potatoes

4 count russet potatoes (medium)

2 tbs olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Butter & Sour Cream

4 tbs Unsalted butter

1 cup Sour cream

2 tbsp chives (optional, finely snipped)

1/4 tsp salt (for sour cream)

Spicy Ranch

1/2 cup Mayonnaise

1/4 cup Buttermilk

1 tbsp fresh parsley, finely chopped

1 tsp fresh dill, finely chopped

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Smoked paprika

1 tsp hot sauce (such as sriracha or Frank's)

1/2 tsp fresh lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Sauteed Mushrooms & Onions

10 oz cremini or white mushrooms, sliced

1 count yellow or sweet onion, thinly sliced

2 tbs unsalted butter (for sauté)

1 tsp olive oil (for sauté)

1 tsp fresh thyme or dried thyme

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Jalapeño & Broccoli

2 count fresh jalapeños, thinly sliced (seeds kept or removed as desired)

2 cups broccoli florets (small pieces)

1 tbs olive oil (for broccoli)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finishing & Garnish

1 cup shredded sharp cheddar (optional)

1/2 cup sour cream (extra dollops)

4 slices crumbled bacon (optional)

2 tbsp fresh cilantro or parsley (optional)

0 to taste freshly ground black pepper (to taste)

Method

Baked Potatoes

Prep and bake

Preheat oven to 425°F (220°C). Scrub potatoes well and pat dry. Pierce each potato 4–6 times with a fork. Rub each potato with olive oil and sprinkle evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Place directly on the oven rack or on a baking sheet lined with foil. Bake 45–60 minutes, until skins are crisp and a paring knife meets little resistance. Time varies by potato size—test for doneness after 45 minutes.

When potatoes are done, remove from oven and let rest 5 minutes. Carefully slice each potato lengthwise and gently press the ends to open. Fluff the interior with a fork and season lightly with additional salt if desired.

Butter & Sour Cream

Soften the 4 tbs butter at room temperature or warm slightly (10–15 seconds in microwave) so it's spreadable. Divide butter among the 4 hot potatoes, letting it melt into the fluffy interior.

In a small bowl combine 1 cup sour cream with 2 tbsp snipped chives and 1/4 tsp salt. Mix until smooth. Chill until ready to serve; use as a cooling topping.

Spicy Ranch

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 tbsp chopped parsley, 1 tsp chopped dill (or 1 tsp dried), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp hot sauce, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Adjust hot sauce to taste for desired heat. Refrigerate at least 15 minutes to let flavors meld. Thin with extra buttermilk (1–2 tsp at a time) if you prefer a pourable consistency.

Sauteed Mushrooms & Onions

Heat a large skillet over medium-high heat. Add 2 tbs butter and 1 tsp olive oil (oil helps prevent burning). When butter is foaming, add sliced onions and cook 4–6 minutes, stirring occasionally, until they begin to soften and turn translucent.

Add sliced mushrooms to the pan in a single layer. Cook without stirring for 2 minutes to allow browning, then stir and continue to sauté 4–6 minutes until mushrooms are golden and onions are caramelized. Add 1 tsp thyme, 3/4 tsp salt and 1/4 tsp black pepper; stir to combine. Taste and adjust seasoning. Remove from heat and keep warm.

Jalapeño & Broccoli

Prepare jalapeños by slicing thinly; remove seeds if you want milder heat. Reserve a few slices for garnish.

Bring a pot of salted water to a boil. Blanch 2 cups broccoli florets 1 minute until bright green and tender-crisp, then immediately transfer to an ice bath to stop cooking and preserve color. Drain well and pat dry.

Heat 1 tbsp olive oil in a skillet over medium heat. Add blanched broccoli, season with 1/4 tsp salt and 1/8 tsp pepper, and sauté 2–3 minutes until warmed and edges are lightly browned. Remove from heat. If you prefer roasted broccoli, toss florets in oil and roast at 425°F for 10–12 minutes instead.

Assembly & Finish

For each baked potato: open and fluff the interior. Add 1 tablespoon softened butter and a spoonful (about 2 tbsp) of the chive sour cream. Top with 1/4 cup sautéed mushrooms and onions, 1/4 cup sautéed broccoli, a few jalapeño slices, and 2–3 tbs shredded cheddar if using.

Drizzle 1–2 tbs spicy ranch over each loaded potato. Sprinkle crumbled bacon (if using), extra chives or cilantro, and a grind of fresh black pepper. Serve immediately while hot.

Offer extra sour cream and spicy ranch on the side so diners can adjust to taste.