Baked Potato Bar
with broccoli / bacon / beans / cheese / olives / tomatoes

Name: Baked Potato Bar
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Potatoes, medium russet; for cooking Foil (if cooking in oven or slow cooker); 4 oz Cheese, cheddar, grated; 1/2 Onions, medium and red, diced; 8 oz Broccoli, chopped; 1 Tbsp Chives, chopped; 4 Tomatoes, Roma , diced; 1 can Olives, black and sliced (2.25 oz / 63 g), drained and rinsed; 1 can Beans, pinto (15 oz / 397 g), drained and rinsed; 8 strips Bacon; 1/2 tsp Chili powder; 1/2 tsp Cumin; 1/2 cup Sour cream (sub plain or Greek yogurt); 1/4 cup Salsa; for serving Butter (opt)

Active: 40 min Total: 50 min

Original GF Paleo Vegetarian

Baked potatoes make for a fun dinner and take under an hour to make! While the potatoes are cooking, prep your toppings bar so everyone can customize their fluffy potatoes to their liking.
Smarts: We’ve included options to "bake" the potatoes in the slow cooker, microwave, and oven so you can use whichever method you prefer.

Ingredients

Metric

Servings:

Baked Potato Bar:

Potatoes, medium russet - 4
Foil - for cooking (if cooking in oven or slow cooker)
Cheese, cheddar - 4 oz , grated
Onions, medium and red - 1/2 , diced
Broccoli - 8 oz , chopped
Chives - 1 Tbsp , chopped
Tomatoes, Roma - 4 , diced
Olives, black and sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
Beans, pinto (15 oz / 397 g) - 1 can , drained and rinsed
Bacon - 8 strips
Chili powder - 1/2 tsp
Cumin - 1/2 tsp
Sour cream - 1/2 cup (sub plain or Greek yogurt)
Salsa - 1/4 cup
Butter (opt) - for serving

Prep

Potatoes - Wash and scrub potatoes. Pierce several times with a fork. (Can be done up to 5 days ahead)
If cooking potatoes in the slow cooker: Rub potatoes on all sides with some oil and season on the outside with some salt. Wrap each potato individually in foil. Place the potatoes in the bowl of a slow cooker, cover and cook until the potatoes are very tender, 4 to 5 hours on high or 7 to 8 hours on low. (Can be done up to 5 days ahead)
Cheese / Onions / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Broccoli (if not roasted ahead for Tuesday night) - Place broccoli into a microwave-safe container, cover with a damp paper towel, and microwave until tender, ~2 minutes. If using frozen, defrost in the microwave. (Can be done up to 3 days ahead)
Chives / Tomatoes - Prep as directed. (Can be done 1 day ahead)
Olives - Drain and rinse.
Beans - Drain and rinse.

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Make

If cooking potatoes in the oven: Heat oven to 425F / 218C. Rub potatoes on all sides with some oil and season on the outside with some salt. Wrap each potato individually in foil. Bake in the oven until very tender, 45 to 60 minutes.
If cooking potatoes in the microwave (video): Place in a baking dish and pour 2 Tbsp / 30 mL of water in the dish. Cover with a damp paper towel and cook in microwave until tender, 10 to 12 minutes, turning once in the middle.
Heat a large skillet over medium-high heat. Add bacon and fry on both sides until crisp, 6 to 8 minutes total.
Transfer bacon to a paper-towel lined plate. Drain off all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of bacon grease. Return pan to heat.
Add beans to heated pan. Saute beans until warmed through. Add chili powder and cumin and saute for 1 minute more. Season with a pinch of salt if needed.
Crumble bacon.
Set out toppings - bacon, cheese, onions, broccoli, chives, tomatoes, olives, beans, sour cream, and salsa.
Slice potatoes in half and add butter to each half if you’d like. Have everyone top their potatoes and enjoy!

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