Build-Your-Own Loaded Baked Potato Bar

Recipe details

Yield

6 people

Prep time

25 minutes

Cook time

1 hour 30 minutes

Total time

1 hour 30 minutes

Ingredients

• 6 large Russet potatoes, scrubbed clean
• 2 tbsp Olive oil (for rubbing potatoes)
• 2 tsp Coarse salt (for potato skins)
• ½ cup Unsalted butter, softened or melted (for serving)
• 1½ cups Sour cream (for serving)
• 2 cups Sharp cheddar cheese, shredded (for serving)
• 3 cups Broccoli florets (fresh or frozen)
• 8 oz Cremini or button mushrooms, sliced
• 2 large Yellow onions, thinly sliced
• 3 tbsp Olive oil (for cooking onions and mushrooms)
• to taste Salt
• to taste Black pepper, freshly ground
• ½ cup Fresh chives, chopped (for serving)
• 1 cup Crispy fried onions (store-bought, for serving)
• 12 slices Thick-cut bacon (optional, for meat eaters)
• 2 cups Pulled pork, cooked and shredded (optional, for meat eaters)
• 3 cups Chili with beans, warmed (optional, homemade or canned, for meat eaters)

Instructions

1. Scrub 6 large russet potatoes under cold running water to remove any dirt. Pat them dry with a clean towel.
2. Preheat your oven to 400°F (200°C).
3. Rub each potato all over with 2 tbsp olive oil, then sprinkle evenly with 2 tsp coarse salt. The salt will help the skins crisp up.
4. Place the potatoes directly on the oven rack (or on a foil-lined baking sheet if you prefer). Bake for 60 to 75 minutes, until the skins are crisp and a fork slides easily into the center. The exact time depends on potato size.
5. While the potatoes bake, thinly slice 2 large yellow onions.
6. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the 2 large yellow onions, sliced and a pinch of salt. Cook, stirring occasionally, for 25 to 30 minutes, until the onions are deeply golden and caramelized. Lower the heat if they start to scorch. Transfer to a serving bowl and set aside.
7. While the onions cook, slice 8 oz cremini or button mushrooms.
8. Once the onions are done, wipe out the skillet and heat 1 tbsp olive oil over medium-high heat. Add the 8 oz mushrooms, sliced and cook, stirring occasionally, for 6 to 8 minutes, until browned and any liquid has evaporated. Season with salt and black pepper to taste. Transfer to a serving bowl.
9. Bring a small saucepan of salted water to a boil. Add 3 cups broccoli florets and cook for 3 to 4 minutes, until tender-crisp and bright green. Drain and transfer to a serving bowl.
10. Shred 2 cups sharp cheddar cheese and place in a serving bowl.
11. Chop ½ cup fresh chives and place in a serving bowl.
12. Place ½ cup (1 stick) unsalted butter, softened or melted in a serving bowl.
13. Place 1½ cups sour cream in a serving bowl.
14. Place 1 cup crispy fried onions in a serving bowl.
15. If serving bacon (optional for meat eaters), cook 12 slices thick-cut bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Drain on paper towels, crumble, and place in a separate serving bowl. Keep separate utensils if needed.
16. If serving pulled pork (optional for meat eaters), warm 2 cups cooked and shredded pulled pork in a skillet or microwave and place in a separate serving bowl. Keep separate utensils if needed.
17. If serving chili (optional for meat eaters), warm 3 cups chili with beans in a small saucepan over medium heat, stirring occasionally, until hot. Transfer to a separate serving bowl. Keep separate utensils if needed.
18. When the potatoes are done, remove them from the oven and let them rest for 5 minutes. This lets the steam settle so they don't fall apart when you cut them.
19. Cut a deep slit lengthwise down the center of each potato, then gently squeeze the ends toward the middle to open it up and fluff the insides with a fork.
20. Arrange the hot potatoes on a large serving platter. Set out all the topping bowls (vegetarian toppings first, meat toppings separate if serving). Let everyone build their own loaded potato.