Hmm. Hopefully no one. I'm in to fresh and simple (ok, sometimes not so simple. I just can't help myself sometimes), but definitely not boring. And you'll soon find that these are far from plain and old.
A few years ago, if you had asked me what "baked potato bar" meant to me, I would have said chili, sour cream, bacon bits from a jar, and possibly some chives on top. Which is good and all, but I often felt a bit...laden down down after such a meal. These baked potatoes, on the other hand, are packed full of vegetables. Naturally, they're just as versatile as any other "baked potato bar," but a bit healthier, and I think, better tasting. I've listed my favorite toppings, but you could add/omit things to your liking.
Not your Average Baked Potato
Recipe by Kelly (if I can really claim something like this)
Pictures by Kelly
4 large baking potatoes, well scrubbed
1 tablespoon olive oil
1-2 tablespoons kosher salt
1 cup broccoli, chopped
1 cup tomatoes, chopped
1 cup avocado, chopped
1/4 cup onion, chopped
1 15 oz can black beans, drained and heated
sour cream, for topping
salt and pepper, to taste
- Preheat oven to 425 degrees F. Rub potatoes with oil and salt. Place in oven and bake about 1 hour, or until potato skins are loose and potato is soft when poked with a knife.
- Remove potatoes from oven. Slit lengthwise and smash with a fork. Top with desired vegetables and salt/pepper.