Baked Potato Bar
Setting up a Baked Potato bar at your next barbecue takes the humble baked potato to the next level!
Now that the summer has started our backyard comes alive with a hub of activity, whether it’s just our little family or extended family and friends, spending time enjoying a leisurely summer meal is what makes the season special.
There is nothing I enjoy more than feeding people. It is a passion of mine to make sure everyone leaves the table happy and full!
Tim is always in charge of the grilling. Truth be told I am not even sure how to turn the barbecue on, but the rest of the meal is up to me. Coming up with new side dishes and desserts is a challenge I fully embrace. This Grilled Corn on the Cob is one such side dish that is a big hit!
One way to ensure everyone has a memorable meal is a self-serve set up. Summer time is the perfect time for creating a self-serve Baked Potato Bar.
I have to confess, it wasn’t too long ago that I loathed making baked potatoes. They just took so darn long to cook. Oh, but the thought of rich, creamy sour cream melting into a piping hot potato always made the effort worth it!
That was until I discovered a few tricks that make cooking baked potatoes a snap.
(I will get to those tricks in a little bit.)
First, putting together a self serve baked potato bar is easy, quick, and chances are you already have a lot of the ingredients in your refrigerator and pantry. In my opinion no baked potato is complete without a heaping serving of sour cream. Anything you add on top of that is just a bonus.
I admit I am a bit of a sour cream hog. I tend to reload my baked potato as I am eating, so I spooned some into a little jar just for myself!
I put this baked potato bar together last weekend to celebrate the Victoria Day weekend with family. I think it is a safe bet that no one was disappointed!
The Campfire Cake was a big hit too! Nothing says summer like a campfire whether it is the first campfire of the season or the last! This delicious Campfire Cocktail would also fit right in at your next summer gathering!
Here are a few ingredient ideas for creating your own self serve potato bar, but really anything goes:
- chopped fresh chives
- full fat sour cream
- crumbled crispy bacon
- crumbled blue cheese
- baked beans
- chili (canned is fine, but homemade…yum!)
- Butter
- Old Cheddar Cheese, shredded
- crispy fried onions
It is always the best idea to set out your ingredients in a filled with ice to keep things appropriately chilled for food safety. This Ice Chilled Condiment Caddy is perfect for the job! The day I set out mine, we were literally eating straight away, so there was no risk of anything left sitting out in the heat!
Choosing the best full fat sour cream for your baked potatoes, and choosing the perfect sized russet potato are very important. And these two tips I am about to share have changed the way I feel about cooking baked potatoes completely.
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Two tips for the best baked potatoes
First, after piercing your potatoes all over with a fork (we don’t want any potato explosions), arrange on a microwave safe glass plate and microwave about 10 minutes for 4 potatoes, then simply wrap in foil and finish off cooking on the barbecue. This will cut the actually time on the barbecue in half!
The second option is, and this is a good one, again pierce the potatoes all over with a fork, rub them with olive oil, wrap in foil and layer them in your slow cooker. Cook on high for about 4 1/2 hours or 8 hours on high. Ready when you are!
Here it is! My edible masterpiece. A heaping spoonful of Sour Crème, a sprinkling of chives and shredded aged cheddar, a tiny bit of bacon bits with a side of baked beans!
So tell me. What’s on top of your ultimate baked potato?
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Until next time….
