Baked Potato Bar
Whenever I'm entertaining family and friends, I love serving foods that bring people together without keeping me stuck in the kitchen. A baked potato bar does exactly that. With crispy-skinned baked potatoes and an assortment of delicious toppings, guests can build their perfect meal while gathering around the table and enjoying each other's company.
Equipment
- aluminum foil
- fork
- tongs
- oven mitts
Ingredients
- 8 large russet potatoes
- 2 tablespoons olive oil
- salt
- Toppings such as sour cream, chives, shredded cheese, bacon bits (see full list in the post above)
Instructions
- Preheat oven to to 450 degrees.
- Wash potatoes thoroughly and dry with paper towels.
- Pierce each potato several times with a fork.
- Brush each potato with bit of olive oil, sprinkle with salt and wrap tightly in aluminium foil.
- Place directly onto oven rack and bake for 50 to 60 minutes, or until fork tender. Carefully remove from oven and remove foil using oven mitts and tongs and transfer to a large bowl as potatoes will be very hot. Allow to cool slightly before serving, especially to children.
Alternative Baking Methods
- Pierce clean potatoes several times with a fork. Cook 4 potatoes at a time in the microwave for 10 minutes, remove using oven mitts and tongs as potatoes will be very hot, and carefully wrap in foil, continue cooking on preheated grill for 20-30 minutes or until fork tender. Use oven mitts and tongs to remove from the grill and allow to cool slightly before serving.
- Pierce clean potatoes with a fork, rub lightly with oil, sprinkle with salt, wrap in aluminium foil and place in a slow cooker. Cook on low for 8 hours or high 4-5 hours until fork tender. Remove from slow cooker using tongs, allow to cool slightly before carefully removing foil and serving.
Notes
I like to pre slice and fluff the potatoes before serving. This makes for easy for guests without the need for them to peel off the foil and fuss with slicing themselves.
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https://www.redcottagechronicles.com/summer/baked-potato-bar/