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Baked Potato Bar

A baked potato bar makes an easy, customizable meal with fluffy russet potatoes and crisp bacon, cheddar, sour cream, butter, and scallions served separately. Bake the potatoes until a knife slides easily into the center, then let everyone build their own.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 6 russet potatoes medium, about 8 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
For the toppings
  • 8 oz bacon
  • 1.5 cups sharp cheddar cheese shredded
  • 1 cup sour cream
  • 6 tbsp unsalted butter softened
  • 4 scallions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Scrub the potatoes clean.
  3. Dry the potatoes.
  4. Prick each potato several times with a fork.
  5. Rub the potatoes with the olive oil.
  6. Sprinkle the potatoes with the kosher salt.
  7. Place the potatoes on a rimmed baking sheet.
  8. Bake for 50 to 70 minutes, until a knife slides easily into the center.
  9. Let the potatoes rest for 5 minutes.
Prepare the toppings
  1. While the potatoes bake, cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels.
  3. Crumble the bacon.
  4. Put the cheddar, sour cream, softened butter, scallions, and crumbled bacon in separate serving bowls.
Build the bar
  1. Split each potato lengthwise without cutting all the way through.
  2. Fluff the insides with a fork.
  3. Serve the potatoes with the toppings.

Notes

For fluffier centers, avoid wrapping the potatoes while they bake. Refrigerate leftover potatoes and toppings separately for up to 3 days; baked potatoes freeze well without toppings. For a dairy-free option, use dairy-free cheddar, sour cream, and butter.