DIY Baked Potato Bar

Fluffy baked russet potatoes with a spread of simple toppings laid out on the side. Everyone builds their own, choosing only what they like. The potatoes come out crispy-skinned and steamy inside, and the toppings are straightforward and clean. No fuss, just good food where everyone gets to be in charge of their own plate.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
1 hour
Total time
1 hour 15 minutes

Ingredients

  • 4 large Russet potatoes, scrubbed clean and dried
  • 2 tbsp Olive oil
  • 1 tsp Kosher salt (for the potato skins)
  • 1 lb Ground turkey or ground chicken
  • ½ tsp Kosher salt (for the meat)
  • ¼ tsp Black pepper, freshly ground
  • 3 cups Broccoli florets, cut into bite-size pieces
  • 1 cup Shredded cheddar cheese (or dairy-free shredded cheese)
  • 4 tbsp Butter, softened or melted (or dairy-free spread)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pierce each of the 4 large russet potatoes, scrubbed and dried several times with a fork.
  3. Rub the potatoes all over with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt.
  4. Place the potatoes directly on the oven rack or on a baking sheet and bake for 1 hour, until the skins are crisp and a fork slides easily into the center.
  5. While the potatoes bake, heat a large skillet over medium-high heat.
  6. Add 1 lb ground turkey or ground chicken to the skillet, breaking it up with a wooden spoon.
  7. Season the meat with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.
  8. Cook the meat, stirring occasionally, until browned and cooked through, about 8 minutes. Transfer to a serving bowl and set aside.
  9. Fill a medium saucepan with about 1 inch of water and bring to a boil over high heat.
  10. Place 3 cups broccoli florets, cut into bite-size pieces in a steamer basket or insert and set over the boiling water.
  11. Cover and steam the broccoli until tender-crisp and bright green, about 5 minutes. Transfer to a serving bowl.
  12. Place 1 cup shredded cheddar cheese (or dairy-free shredded cheese) in a small serving bowl.
  13. Place 4 tbsp butter, softened or melted (or dairy-free spread) in another small serving bowl.
  14. When the potatoes are done, remove them from the oven and let them rest for 2 minutes.
  15. Split each potato open lengthwise with a fork, fluff the insides gently, and arrange them on a large serving platter.
  16. Set out all the topping bowls with separate serving spoons. Let everyone build their own potato.