Baked Potato Bar Recipe
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A festive baked potato bar made with hasselback potatoes and  lovely toppings, from chive pesto to ragu all bolognese!
The reason I decided to share this inspiration for a holiday baked potato bar, is because I realized how easy it really is to set up. Not to mention how loved by everyone it is, including the kids, so get ready for your best baked potato adventure to date! I’m not kidding, that’s what the BatMan said.
Best part is that as a host you can absolutely prepare all your toppings for the potato bar in advance!
This way you are left with just a few minutes of work in cutting slits in your potatoes, and throwing them in the oven the day of your dinner party.
I make a combination of both sweet and golden potatoes, making sure they are pretty similar in size so they will cook in the same amount of time. I also throw them under the broiler for a couple of minutes at the end, if anyone wants extra crispy edges, plus they look kind of cute kissed by the fire, right?
IÂ prefer the sweet potatoes with the smooth Chimichurri sauce and the garlic creme fresh with snipped chives.
While I feel that the golden potatoes are best drenched with the chive pesto sauce, I also loved them with this roasted pepper Chimichurri and the ultimate Ragu alla Bolognese sauce.
Because truth be told, around the holidays I always have a pot of Bolognese simmering away on the stove top for hours. It seems to make an Incredible topping for the baked potato bar, and all you need to do is warm it up when ready to eat.Â
Baked Potato Bar Topping Ideas:Â
- Chive Pesto
- the Best Chimichurri Sauce
- Ragu alla Bolognese
- Crispy Bacon Bits
- Smoked Salmon + Mascarpone Cheese
- Steamed Broccoli + ButterÂ
- Roasted Pepper Chimichurri
- Arrabiata Sauce
- Chicken Carnitas
- Caramelized Onions
- Mushrooms in White Wine Sauce
Baked Potato Bar Recipe
Ingredients
- 6 large potatoes a mix of golden and sweet potatoes
- 1/4 c extra virgin olive oil
- Sea salt to taste
- Red pepper flakes to taste
- Freshly cracked black pepper to taste
- Curley parsley for garnish
- 3 tbsp Fresh chives snipped
- Micro greens for garnish
- 1/4 c toasted pepitas for garnish
- Baked Potato Toppings:
- Chive Pesto
- Chimichurri Sauce
- Roasted Pepper Chimichurri
- Garlic Creme Fresh see recipe below
- Ragu alla Bolognese Sauce
- For the Garlic Creme Fresh Recipe
- 1 c creme fresh organic
- 1 tbsp extra virgin olive oil
- 1 clove large garlic grated
- 1 tsp lemon juice
- The zest from a small lemon organic
- Pinch of sea salt
Instructions
- Preheat your oven to 425″F.
- Wash and dry the potatoes well. Using a sharp knife cut slits 3/4 way down, all across the width of the potato. Make sure not to cut all the way through tough.
- Rub each potato with some of the olive oil and generously season all over with the sea salt, black pepper and red pepper flakes.
- Line a baking sheet with aluminum foil and set the potatoes on top.
- Bake for 35 to 40 minutes, brushing them with some of the olive oil half way through baking time.
- If you prefer extra crispy edges throw them under the broiler before serving.
- Arrange them on a large platter and serve hot topped with Chimichurri sauce, chive pesto, roasted pepper Chimichurri and garlic creme fresh.
- Sprinkle with some pepitas, microgreens, parsley and snipped chives to garnish.
- To make the garlic creme fresh: In a small bowl combine creme fresh, olive oil, garlic and lemon juice. Season to taste with the sea salt and spoon over the baked potato. Sprinkle with the chives and freshly cracked black pepper .
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