BAKED POTATO BAR

Baked Potato Bar image

Sidle up to the table, split open a spud, and fill it with one of our four flavor combinations. Each topping combination is enough for four potatoes. If you've got a crowd to feed, bake more potatoes, and make more than one style of topping.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Number Of Ingredients 16

Ingredients

4 baking potatoes (8 ounces each), scrubbed
1 tablespoon olive oil
Coarse salt and ground pepper
Desired topping (below)
1 cup shredded Monterey Jack cheese
4 ounces cooked ham, diced
1 cup frozen peas, thawed
1 cup reduced-fat sour cream
4 ounces smoked salmon, torn into small pieces
2 to 3 scallions, thinly sliced
1 cup crumbled soft goat cheese (4 ounces)
1 cup canned black beans, rinsed and drained
1/2 cup store-bought salsa
1 cup part-skim ricotta cheese
4 ounces sliced pepperoni (1 cup)
1 package (10 ounces) frozen leaf spinach, thawed, squeezed dry, and roughly chopped

Steps:

Preheat oven to 400 degrees. Prick potatoes all over with a fork, and rub them with oil. Place potatoes on a rimmed baking sheet; bake until easily pierced with the tip of a paring knife, 50 to 60 minutes.
Cut a deep cross in each potato; push ends together to open. Season with salt and pepper; add desired toppings.

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