Baked Potato Bar

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Baked Potato Bar

Three things I look for when planning supper:

  1. Customization and choice: My kids love the DIY feel of lettuce wraps, bowls, tacos, and bars. Customizing their plate with yummy toppings allows them to make something they are excited to eat, and often encourages them to try something new. They almost always go back for a second helping.  
  1. Leftovers: I like any supper that yields components that can be re-imagined the next day, especially for my lunch, or can be easily transformed into another dinner (how many ways can you use a Costco rotisserie chicken??)
  1. Flexibility: I love a meal that isn’t too dependent on a certain ingredient – it needs to be adjustable to fit my family and our schedule. I’m talking steps that can be prepped in advance or ingredients that can be easily swapped and substituted based on preference or diet. 

Enter the baked potato bar. Seemingly not a “recipe” but most certainly a guide to supper. 

Case in point: 

– the potatoes themselves can be baked well in advance and reheated. 

– the quick chili can be made with ground turkey, Impossible Meat, or omitted altogether in lieu of black beans. Or you can sub your favorite chili recipe and make enough for another dinner later this week. 

– the topping options are endless: salsa, marinara, spinach, broccoli, cheddar cheese, sour cream, chives, bacon, corn, ranch dressing… you get the picture. 

– Any leftover toppings can be thrown all together with some lettuce and called lunch! 

I often forget to put baked potato bars in our winter dinner rotation, probably because at first thought potatoes are a side, not a main. But when I jazz it up and call it a DIY Potato Bar, everyone in my family leaves the table delighted! 

Let me know what your family thinks! You can always find us on social @raddishsupperclub, send an email to, or comment on the recipe post at 

Happy Cooking!

Host a DIY baked potato bar with homemade chili and other flavorful toppings!

  • Active Kitchen Time: 30-40 minutes
  • Bake Time: 55 minutes
  • Yield: 4 servings


  • 4 medium russet potatoes
  • 1 ½ tsp kosher salt
  • 1 onion
  • 2 Tbsp vegetable oil
  • 1 small crown broccoli
  • 3 green onions, thinly sliced
  • 1 lb ground beef
  • 1 ½ tsp cumin
  • 1 tsp garlic powder
  • 4 tsp chili powder
  • 1 (8 oz) can tomato sauce
  • 1 (15 oz) can diced tomatoes
  • 1 cup tortilla chips
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream

Supper Smarts:

  • Speed it Up: Skip the simple homemade chili – substitute your favorite canned version, or sub in bacon and beans.

  • Leftover Love: Use any leftover veggies you have in the fridge for toppings. Any remaining items from the toppings bar can also be tossed with greens for a hearty salad the next day.

  • Flavor Town: Make themed potatoes! Try Mexican with ground beef, taco spices, salsa, and cheese. Try Greek with sour cream, feta, and sauteed mushrooms and spinach.


Preheat oven to 400°F. Line baking sheet with foil.
Thoroughly wash and dry 4 medium russet potatoes. Set on baking sheet and poke holes all over with a fork.
Spray potatoes with cooking spray and sprinkle with ¼ tsp kosher salt.
Bake 55-65 minutes, until crisp on the outside and easily pierced with a fork.
Meanwhile, make chili. Cut 1 onion in half and peel. Cut away ends, cut into strips, and dice.
Heat 2 Tbsp vegetable oil in pot over medium heat. Add onion and ½ tsp salt. Cook until softened, about 8 min.
Add 1 lb ground beef, 1 ½ tsp cumin, 1 tsp garlic powder, 4 tsp chili powder, and ¾ tsp kosher salt. Break meat into small pieces with a spoon. Cook until browned, 5-7 min.
Add 1 (8 oz) can tomato sauce and 1 (15 oz) can diced tomatoes. Bring to boil. Turn heat to low and simmer 20 min.
When potatoes are finished baking, prepare broccoli. Cut 1 small crown broccoli into small florets.
Fill small pot with 1 inch of water. Bring to boil over medium heat. Add broccoli, cover and cook until tender, about 6 min.
Prepare toppings! Add chili, broccoli, 1 cup shredded sharp cheddar cheese, ½ cup sour cream, 3 green onions (thinly sliced), and 1 cup tortilla chips to separate bowls.
Slice open potatoes. Customize with your favorite toppings. TASTE & SHARE!

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