20 Toppings Every Baked Potato Bar Needs Casual Epicure

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How to Bake a Potato. Preheat the oven to 425 degrees. Scrub the potatoes and pat them dry. Rub them with oil, salt and pepper, then pierce all over with a fork. Wrap each potato in foil and place the potatoes directly on the racks, or place them on a baking sheet with foil, then bake for 50 to 60 minutes, turning every 20 minutes.

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Preheat the oven to 450º F. Wash the potatoes and scrub them to remove any dirt or sediment from the skin and then dry them. Using a fork or sharp-tipped knife, pierce the skin randomly all around the potato. Brush or rub the potatoes with olive oil making sure to cover the skin completely in a light coat of oil.

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Wrap each one tightly in a piece of aluminum foil. Layer the potatoes in a slow cooker, cover, and cook on high for about 4 hours (or on low for 8 hours). They should be fork-tender with an internal temperature of 205°F. Grill: Rub the outside of each potato with oil and then season generously with salt.

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5. Pepper Jack Cheese. Whether you have a large family or everyone is over for game day, pepper jack cheese is another cheesy option for potato toppings. This one lends a nice kick for anyone that likes it spicy. 6. Black Beans. The whole fun of a baked potato bar is to whip up your own whimsical creations.

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If you want to embrace the flavors of the season, consider incorporating seasonal desserts into your baked potato bar. For example, during the summer months, you could serve a refreshing lemon sorbet topped with a sprig of mint. In the fall, a warm slice of pumpkin pie with a dollop of whipped cream would be a delightful choice.

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Put toppings in the order they might get added to the potatoes—for example, put your butter out first, right next to your potatoes. Then add any sauces, sour cream, or meats. And finally, put out freshly chopped veggies and shredded or grated cheese before your salsa, avocado chunks, or bacon bits. An appetizer serving set ($24, Kohl's) is.

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A baked potato bar is a fun, easy, and impressive way to enjoy a loaded baked potato. The recipe below is enough to serve four baked potatoes. For a larger gathering, just make more of everything.. Swiss cheese to go with the spicy mustard, cubed ham, and bacon. Taco Tater: ground beef or pulled pork, chopped white onions, black olives.

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Dry with a towel, then use a fork to poke holes all over the potato. Using your hands, rub oil over each of the potatoes. Sprinkle with kosher salt and wrap each potato in two layers of foil. Place on grill and let cook for one hour, turning over at the 30 minute mark. Remove from grill and let cool for 10-15 minutes.

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Prepare potatoes. First, preheat your oven to 400°F (205°C). Then, use a fork to poke a few sets of holes in 8 medium, cleaned russet potatoes. Next, drizzle the potatoes with 1 ½ tablespoons of olive oil and sprinkle with salt & pepper to taste. Bake potatoes.

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Simply rub the potatoes with olive oil and salt and place in an air fryer basket at 400°F for 30-40 minutes. Microwave - use a fork to poke holes in each potato, then wrap each potato in a damp paper towel. Place the paper towel-wrapped potatoes in the microwave and microwave on high for 3 minutes. Use an oven mitt to squeeze the potatoes.

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Preheat the oven 425F. Scrub the potatoes, then pierce several times with a fork, rub with olive oil, and sprinkle with salt. Place on a baking sheet and cook for 45-60 minutes, or until the potatoes are fork tender and the skin is crisp. Slice each potato lengthwise and keep warm until serving.

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Preheat your oven to 400°F. Rub the potatoes with olive oil and sprinkle with salt for a crispy, flavorful skin. Place your prepared potatoes on a baking sheet and bake for 1 hour, or until tender when pierced with a fork, or an instant read thermometer reads 208-211°F.

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To create the perfect baked potato, start by preheating the oven to 400 degrees F. While the oven is warming, give your potatoes a good scrubbing under the kitchen faucet, shake off the excess water, sprinkle with some coarse sea salt and wrap each potato individually in aluminum foil.

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Wash potatoes, poke holes with a fork, drizzle with olive oil, then add a few shakes of Koshor salt and freshly ground pepper. Bake potatoes in the oven at 400°F for 45 minutes - 1 hour or cook in the slow cooker on low for 4 to 6 hours. Warm precooked pork OR cook and shred pulled pork.

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Instant Pot. Wash and scrub the potatoes. Poke a few holes in each potato with a fork. Place all the potatoes in a steamer basket down in the Instant Pot. Add 1 1/2 cups of water to the Instant Pot. Place the lid on the Instant Pot, set the valve to seal, press Manual or Pressure Cook, and set to 8 minutes.

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Poke a few holes in each potato with a fork or knife to allow steam to escape while they bake. For extra crispy skin, lightly coat the potatoes in olive oil and sprinkle with salt before placing them in the oven. Bake at 400°F for about an hour or until the potatoes are tender when pierced with a fork. Now, your potatoes are ready to be loaded.