A Loaded Baked Potato Bar is my answer to finishing up the odds and ends in my fridge, without heading to the grocery store for dinner.  And by coating the potato in oil and rolling it in kosher salt before baking, the skin bakes up crispy while the interior becomes unbelievably fluffy (detailed instructions below).

For this batch of potatoes, I used broccoli, cheese, leftover pastrami, and crispy onions, but it’s infinitely versatile.  Chili, cheese, and diced onions…or leftover BBQ, sauteed peppers, and jack cheese are some other favorite combos.  There are no rules and no right and wrong, just put everything you love on a baked potato and melt some cheese on top!

And while this is one of my favorite ways to use up leftovers in the fridge, it is also a great option for family reunions, retreats, and pot luck lunch with friends.

Let’s start by baking our potatoes!

Russet Potatoes

Russet potatoes make the best baked potatoes.  Their skin crisps up nicely and the interior gets nice and fluffy!  Avoid green potatoes, especially if you plan on eating the skin, because the green can be toxic to eat.

Start by thoroughly washing the potatoes so you have the option to eat the skin if you’d like.  Next, dry the potatoes the best you can.  They don’t need to be completely dry, but shouldn’t be dripping water either because water will keep the oil and salt from adhering to the surfect of the potato.

Oil and Kosher Salt

I like to use a baking sheet for the next step in my recipe.  I leave half of the baking sheet empty for rubbing the potatoes with oil and sprinkle kosher salt on the other half of the baking sheet for rolling the potatoes in salt.

Bake at 375 F for 45 minutes (or more, depending on the size of your potatoes) and you will have some of the fluffiest potatoes ever!

Top the buttered potatoes with protein, veggies, and cheese. Enjoy!

Loaded Baked Potato Bar

Pick a protein:

Bacon
Chili
Leftover BBQ Meats
Leftover Taco Meat
Black Beans
Diced Ham

Pick a Veggie:

Sautéed Onions
Sautéed Peppers
Steamed Broccoli
Crispy Onion Rings

Pick a Cheese:

Cheddar
Colby Jack
Bleu Cheese
Parmesan
Sour Cream

Pick a Seasoning:

Salt
Pepper
Seasoned Salt
Lemon Pepper

Directions

Preheat the oven to 375 F. Scrub russet potatoes under running water until clean.

Dry the potatoes and prick each potato several times with a fork.

Rub the outsides of the potato with vegetable oil and roll the potato in kosher salt.

Bake for 45 minutes (will need more time for larger potatoes) until the potatoes are cooked through. Cut the potatoes open immediately to let the steam escape. Season with butter, salt, and pepper.

Add desired toppings and top with cheese.