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Baked Potato Bar

This baked potato bar pairs oven-baked russet potatoes with crisp bacon, sharp cheddar, sour cream, butter, and scallions. Bake the potatoes until a knife slides easily into the centers, then let everyone add their own toppings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
resting 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 6 russet potatoes medium, 8 to 10 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
For the toppings
  • 8 oz bacon about 8 slices
  • 2 cup sharp cheddar cheese shredded
  • 1 cup sour cream
  • 6 tbsp unsalted butter softened
  • 4 scallions thinly sliced

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 large skillet

Method
 

Bake the potatoes
  1. Heat the oven to 425°F.
  2. Scrub the potatoes clean, dry them well, prick each potato several times with a fork, then rub with the olive oil and kosher salt.
  3. Set the potatoes on an 18x13-inch rimmed baking sheet and bake for 50 to 65 minutes, until a knife slides easily into the centers.
Prepare the toppings
  1. While the potatoes bake, cook the bacon in a large skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble once cool enough to handle.
  3. Arrange the cheddar, sour cream, softened butter, crumbled bacon, and scallions in separate serving bowls.
Serve the potatoes
  1. Let the potatoes rest for 5 minutes.
  2. Split each potato lengthwise, fluff the centers with a fork, and serve with the toppings.

Notes

Dry the potatoes well before baking for better skins. Refrigerate leftover potatoes and toppings separately for up to 4 days; do not freeze assembled potatoes. For a higher-protein topping, Greek yogurt can replace the sour cream.