This is more of an idea or a guide than a recipe post. Amounts can easily be adjusted according to the number you plan to serve. It was the first time we hosted a potato bar for dinner and we all enjoyed it very much! Obviously there are many more possibilities for toppings, such as salmon and Hollandaise sauce or pulled pork and coleslaw. You could make it a vegetarian bar or use sweet potatoes as well. This is an easy, economical way to serve a large group, especially if you make it a potluck and guests each bring a topping, ready to go.
- 20 - 25 large russet potatoes
- chili made with 3 lbs lean ground beef
- 12 cups cut bite size broccoli and cauliflower, steamed
- 2 cups cheese sauce to pour over broccoli and cauliflower
- 4 cups cheddar cheese, grated
- 6 cups Greek salad made with cucumbers, peppers tomatoes and feta
- 3 cups fresh salsa
- 3 cups cooked corn
- 3 large onions, caramelized
- 16 slices Ready Bacon, crisped in the oven and crumbled
- 1 cup butter, cubed into single servings, in dish
- 2 cups sour cream and/or plain yogurt
- 1 cup chives
- salt, pepper
As mentioned, it’s easy, but if you are making toppings from scratch, the chopping takes some time, so give yourself a few hours, earlier rather than later to:
- Set out all the serving dishes on the bar, thinking through what goes into each dish and most practical order.
- Scrub potatoes, let dry, set out on parchment paper lined cookie sheet (extra large size).
- Prepare chili and keep warm in slow cooker.
- Cut broccoli and cauliflower into bite size pieces and set in pot ready to steam.
- Prepare veggies for Greek salad, tomatoes etc. for salsa, chop chives, and grate cheese. Refrigerate all.
- Place canned corn in pot or dish, ready to heat.
- Crisp bacon, crumble and set aside
- Caramelize onions (cook in heavy pan with a bit of olive oil, stirring often until golden). Set aside.
- One and one half hours before dinner, brush potatoes with olive oil, poke with fork and place in 400° F oven.
- Lightly steam broccoli/cauliflower and prepare cheese sauce. Mix and put in small crock pot, if desired, to keep warm.
- Mix Greek salad, cook corn and re-heat onions.
- Set out all ingredients, as well as butter, sour cream, salt and pepper.
- Just before serving, cut a long slit into top of each potato and squeeze both ends toward center, to open the potatoes.
Learn something new about someone and don't forget to have fun!