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

Name: Baked Potato Bar
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Potatoes, medium russet, halved lengthwise; 1/2 tsp Chili powder; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Coriander, ground; 4 oz Cheese, cheddar, grated; 1/2 Onions, medium and red, diced; 8 oz Broccoli, chopped; 1 Tbsp Green onions, chopped, white and green parts combined; 4 Tomatoes, Roma , diced; 1 can Olives, black and sliced (2.25 oz / 63 g), drained and rinsed; 2 cups Lentils, pre-cooked (look for canned or vacuum-packed); for baking Foil; 1 Tbsp Oil, cooking; 1/2 cup Sour cream (sub plain or Greek yogurt); 1/4 cup Salsa; for serving Butter (opt)

Active: 45 Total: 45

Original GF Paleo Vegetarian

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. Set this out on Sunday for Game Day if you're a football fan! This meal was last featured in 2020.

Proteins

Cheese, Beans, lentils

Cuisines

American

Ingredients

Metric

Servings:

Baked Potato Bar:

Potatoes, medium russet - 4 , halved lengthwise
Chili powder - 1/2 tsp
Cumin - 1/2 tsp
Paprika - 1/2 tsp
Coriander, ground - 1/2 tsp
Cheese, cheddar - 4 oz , grated
Onions, medium and red - 1/2 , diced
Broccoli - 8 oz , chopped
Green onions - 1 Tbsp , chopped, white and green parts combined
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

Potatoes - Wash and scrub potatoes. (Can be done up to 5 days ahead)
Spice mix - Combine chili powder, cumin, paprika, and coriander. (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 - 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)
Green onions / Tomatoes - Prep as directed. (Can be done 1 day ahead)
Olives - Drain and rinse.
Lentils - If using canned lentils, drain and rinse.

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Make

Heat oven to 425F / 218C. Line a sheet pan with foil.
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.
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.
Set out toppings - lentils, cheese, onions, broccoli, green onions, tomatoes, olives, sour cream, and salsa.
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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