Baked Potato Bar
Baked Potato Bar is a fun, easy, and impressive way to serve 'baked' potatoes with tasty toppers to make Russets deliciously irresistible.
Equipment
- cutting board
- paring knife
- baking sheet with sides
- foil
- microwave
- oven
- cheese grater
Ingredients
- 5-6 slices raw bacon
- 2 cups fresh broccoli
- 1-2 Tablespoons olive oil (broccoli and baked potatoes)
- 3 Tablespoons sea salt + additional to sprinkle on potato skins
- 1 cup smoked gouda cheese (4 ounce block)
- 1 cup sharp cheddar cheese (4 ounce block)
- 1 cup gorgonzola cheese (4 ounce block)
- 3-4 stalks green onions
- 1 cup pre-cooked ham
- 1 ripe avocado
- 4 5-6 ounce Russet potatoes
- 1 Tablespoon fresh ground black pepper
- 1/2 cup hot fudge
- 1/2 cup Buffalo sauce
- 2 Tablespoons salted butter (cut into slices or room temperature)
- 1/2 cup sour cream
- 1 Tablespoon flaked salt (optional) - this is strong
Instructions
- Oven: Preheat the oven to 425 °F
- Bacon: To prepare the bacon spread the pieces out on a foil lined baking sheet with sides. Place the bacon on the middle rack. Bake for 15 minutes. Flip and cook for an additional 5 minutes. Place the fully cooked bacon on a paper towel to drain off excess grease. Chop the bacon into small crumbles and place in a serving bowl.Note: If you have room, bake the bacon and broccoli at the same time.
- Broccoli: Cut off the broccoli tops, or use precut, pre-washed broccoli. Drain well. Cut them into small bit size pieces. Coat with olive oil and sprinkle with sea salt. Place in an oven safe dish and bake on the middle rack for 15 minutes. Turn half way through cooking.
- Cheese: Shred the cheddar and Gouda. Crumble the gorgonzola. Place each cheese in serving bowls.
- Green Onions: Cut off any of the wilted green tops. Thin slice the green onions. To add visual interest, try cutting them on an angle. Very thin sliced. Place the green onions in a serving bowl.
- Ham: Cube up the pre-cooked ham in to small 1/4" x 1/4" cubes. Place the cubed ham in a serving bowl.
- Avocado: Cut the avocados around the pit. Give the avocado a squeeze to remove the pit. Using a spoon, slide it around the avocado between the flesh and the peel to remove the flesh in one whole piece. Slice the avocado into pieces and place the cubed avocado in a serving bowl.
- Potatoes: Wash each potato. Pat dry, then pierce each with a fork. Coat each with olive oil and sprinkle all sides with sea salt. Place the potatoes in a glass, microwave safe dish. Microwave each individual potato on high for 4-5 minutes. If cooking all 4 potatoes at the same time, heat on high for 5 minutes, flip and cook for another 5 minutes.Check the potatoes for doneness by piercing them with a fork. The fork will go in easily and the potato should feel nice and soft. If they feel hard at all, pop them back in the microwave for a bit.When the potatoes are done, cut each down the middle. Carefully push in both ends to open the potato. If the potatoes are too hot to touch, use a paper towel folded to grab and push in the ends.
- Hot Fudge: Place the hot fudge in a microwave safe bowl. Gently and slowly heat the fudge until it is a soft, spoonable texture. I recommend heating it 10 second, stir, and repeat until you reach the desired consistency.
- Prepare the Potato Bar! Place all the ingredients in bowls on a tray or in a decorative layout directly on the table or serving area. Serve immediately.