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Week of 10/19/20

Baked Potato Bar
with broccoli / lentils / cheese / olives / tomatoes

Active: 45 Total: 45
Original GF Paleo Vegetarian
Baked Potato Bar

A baked potato bar is a fun DIY meal that lends itself to using up a variety of leftovers and / or fresh ingredients as toppings. The only change we made to this meal since featuring it in 2018 is to halve the potatoes before roasting to speed up cook time.
Smarts: Whole potatoes can be cooked in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Proteins
Cheese, Beans, lentils
Cuisines
American - Southern
Save recipe
25

Ingredients

Metric
Servings:
4
Baked Potato Bar:
  • Potatoes, medium russet - 4 , halved lengthwise
  • Chili powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Coriander - 1/2 tsp
  • 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
  • Lentils, pre-cooked - 2 cups (look for canned or vacuum-packed)
  • Foil - for baking
  • Oil, cooking - 1 Tbsp
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)
  • Salsa - 1/4 cup
  • Butter (opt) - for serving

Prep

  1. Potatoes - Wash and scrub potatoes. (Can be done up to 5 days ahead)

  2. Spice mix - Combine chili powder, cumin, paprika, and coriander. (Can be done up to 5 days ahead)

  3. Cheese / Onions / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Broccoli - 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)

  5. Chives / Tomatoes - Prep as directed. (Can be done 1 day ahead)

  6. Olives - Drain and rinse.

  7. Lentils - If using canned lentils, drain and rinse.

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Make

  1. Heat oven to 425F / 218C. Line a sheet pan with foil.

  2. Slice potatoes in half lengthwise and rub on all sides with some oil. Place potatoes cut-side down on sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.

  3. When potatoes are nearly finished cooking, heat a large skillet over medium heat. Add oil and then lentils and spice mix and saute until spices are fragrant and lentils are warm, 3 to 4 minutes. Set aside.

  4. Set out toppings - lentils, cheese, onions, broccoli, chives, tomatoes, olives, sour cream, and salsa.

  5. Spread butter on each potato half (if using) and gently mash with a fork. Have everyone top their potatoes at the table and enjoy!

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