Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Watch how to make this recipe.
One Recipe, Two Meals: An Easy Baked Potato Bar
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- Level: Easy
- Total: 1 hr 25 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 395
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 51 mg
- Sodium
- 401 mg
I wanted to make baked potatoes that would make my toddlers giddy and satisfy adult appetites at the same time. For the kids, it's russet potatoes with mounds of sour cream, shredded Cheddar and broccoli florets. For the grown-ups, it's sweet potatoes with blue cheese, bacon and garlic chips that are crisped up in the bacon fat.
- Level: Easy
- Total: 1 hr 25 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 395
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 51 mg
- Sodium
- 401 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Put the potatoes on a baking sheet and bake until tender and cooked through, about 1 hour 15 minutes. Slice the tops open and slightly push the potatoes in, prepping them for the innards. (I like the word innards.)
- For the kids' potatoes, give each russet potato a good dollop of sour cream, a sprinkling of Cheddar and a few broccoli florets. Done.
- For the adults' potatoes, fill each sweet potato with crumbled blue cheese, bacon crumbles, garlic chips, scallions and red onion. Done.
