BYOP Loaded Baked Potato Bar
with a toppings bar- Milk
- Wheat
- Sulphites
- Soy
- Fish
- Milk
- Mustard
- Sesame
- Wheat
- Egg
- May contain traces of allergens
- Tree nuts
- Peanuts
- Soy
- Sulphites
- Gluten
Crispy on the outside, fluffy on the inside—these loaded baked potatoes are packed with flavor! Topped with savory bacon, garlicky mushrooms, crispy shallots, buttery broccoli, and a drizzle of rich garlic butter, every bite is a dream. Sprinkle on fresh green onions for the perfect finishing touch! This meal is a kid-friendly favorite—let them mix and match toppings to create their own perfect potato masterpiece. Who says dinner can’t be delicious and fun?
Ingredients
2 unit(s)
Russet Potato
227 g
Broccoli
2 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Milk, Mustard, Sesame, Tree nuts, Peanuts, Soy, Sulphites)
100 g
Bacon Strips
113 g
Mushrooms
2 tbsp
Garlic Spread
(Contains: Soy May be present: Milk, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
Not included in your delivery
¼ tsp
Pepper*
½ cup
Milk*
¼ tsp
Salt*
2 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 475°F.
Wash and dry all produce. - Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp oil (dbl for 4 ppl), then season all over with salt and pepper.
- Microwave on high, carefully flipping halfway through, until fork-tender, 6-8 min.
- Transfer potatoes directly to the top rack of the oven. Bake until flesh is tender and skin is crisp, 15-20 min. (NOTE: If you don't have a microwave, bake potatoes directly on the top rack of the oven, flipping halfway through, until flesh is tender and skin is crisp, 1 hr-1 hr 20 min.)
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.
- Meanwhile, cut any large broccoli florets into bite-sized pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Thinly slice mushrooms.
- Heat 1 tbsp (2 tbsp) oil in a large non-stick pan over medium-high.
When hot, add mushrooms. Cook for 5-6 min, stirring occasionally, until softened. Add soy sauce. Stir to coat. - Transfer mushrooms to a small bowl. Set aside.
- Heat a medium pot over medium heat (large pot for 4 ppl).
- When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted.
- Add broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper, then toss to coat. Cover and cook, stirring occasionally, until broccoli is tender-crisp and water is absorbed, 4-5 min.
- Remove from heat. Transfer broccoli to a plate, then cover to keep warm.
- Carefully rinse and wipe the pot clean.
- Reheat the same pot over medium.
- When hot, add 1 tbsp butter (dbl for 4 ppl), then green onion whites. Stir until butter melts, 30 sec.
- Sprinkle remaining Cream Sauce Spice Blend over green onions. Stir until coated.
- Add 1/2 cup milk (dbl for 4 ppl). Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Reduce heat to low, then add cream cheese and cheddar cheese. Stir until cheddar melts and sauce is smooth, 1-2 min.
- Remove from heat, then season with salt and pepper, to taste. Cover to keep warm.
- Halve potatoes lengthwise.
- Divide potatoes between plates. Fluff the cut sides of potatoes with a fork, then top with garlic spread. Season with pepper.
- Top potatoes with mushrooms, broccoli, green onions, shallots, bacon, sour cream, and cheese sauce as desired.
