One Recipe, Two Meals: An Easy Baked Potato Bar

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.
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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 30 min
  • Yield: 4 servings
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2 russet potatoes

2 sweet potatoes

1/2 cup sour cream

1/2 to 3/4 cup shredded Cheddar 

1 cup frozen broccoli florets, boiled and drained 

1/3 cup crumbled blue cheese

2 strips bacon, rendered until crispy and broken into pieces

4 cloves garlic, thinly sliced and sauteed in the bacon fat until golden brown

2 scallions, thinly sliced

1/4 cup thinly sliced red onion


  1. Preheat the oven to 400 degrees F.
  2. 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.)
  3. For the kids' potatoes, give each russet potato a good dollop of sour cream, a sprinkling of Cheddar and a few broccoli florets. Done.
  4. For the adults' potatoes, fill each sweet potato with crumbled blue cheese, bacon crumbles, garlic chips, scallions and red onion. Done.