One of my favorite camp meals is a baked potato bar. I’m typically not a huge potato fan – exception of truffle fries – but every once in a while nothing sounds better than a baked potato bar. The Taster was telling me about his massive baked potato bar at work and I knew I needed it in my life. Stat. His corporate lunch room has every topping you can think of – but our camp version is much more basic – and still delicious – with green onions, tomatoes, sour cream and salsa.
Potatoes are on the filling side to begin with (resistant starch!) and when you add toppings in forms of veggies, protein and some fat, you’ve got a pretty inexpensive, filling meal. The possibilities are endless and you probably have a number of the ingredients at home right now!
Baked Potato Topping Ideas:
- sauteed mushrooms
- sauteed greens (spinach, kale, etc)
- steamed broccoli
- caramelized onions
- roasted garlic
- green onions
- fresh tomatoes/salsa
- chili (we used Black Bean)
- bacon crumbles
- cheese (cheddar, blue, smoked gouda, etc.)
- sour cream
We used a combination of chili, sauteed mushrooms and bacon, broccoli, cheese, sour cream and green onions. Load your potato up and dig in!
Baked Potato Tip: Wash and clean desired number of potatoes. Drizzle with olive oil and sea salt and rub all over potatoes to coat them completely with olive oil and salt. Bake at 400° F for about 45 minutes (depending on potato size) until crispy on the outside and soft in the inside.
What is your favorite potato topping? I’m sure I’m missing some good ones!