Entree: United States – Pacific Northwest (Idaho) – Idaho Baked Potato Bar

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 6 large Idaho russet potatoes, about 10–12 oz (285–340 g) each
- 2 tbsp (30 ml) olive oil
- 1-1/2 tsp (8 g) kosher salt, plus more for seasoning
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (113 g) unsalted butter (1 stick), softened
- 1-1/2 cups (170 g) shredded sharp cheddar cheese
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) plain Greek yogurt or additional sour cream (optional for lighter topping)
- 8 slices bacon, approx. 8 oz (225 g)
- 1 small rotisserie chicken, shredded, approx. 2 cups (about 10 oz / 280 g) cooked meat
- 3 cups (720 ml) warmed beef chili or vegetarian chili (homemade or store-bought)
- 8 oz (225 g) smoked salmon, flaked (optional, Pacific Northwest touch)
- 8 oz (225 g) mushrooms, sliced and sautéed
- 2 cups (300 g) broccoli florets, roasted
- 1/2 cup (120 ml) prepared barbecue sauce or hot sauce (optional for chicken)
- 1/2 cup (120 ml) diced dill pickles or chopped pickled jalapenos (optional)
- 1/2 cup (120 ml) diced red onion (about 1 small onion)
- 1/2 cup (120 ml) chopped fresh chives or green onions (scallions)
- 1/4 cup (60 ml) chopped fresh parsley (optional)
- 1 lemon, cut into wedges (for smoked salmon)

Instructions

Short Description:
Large Idaho russet potatoes are baked until tender and served hot with an array of Classic Pacific Northwest and Idaho toppings—proteins, vegetables, cheeses, and condiments—set up as a customizable baked potato bar for a complete main-course meal.

Regional Notes:
This Idaho version highlights large Idaho russet potatoes baked whole and served with regional touches like smoked salmon (Pacific Northwest), crisp bacon, and hearty chili, showcasing Idaho's famed potato crop as the centerpiece. The toppings include local-style roasted vegetables and simple proteins so each potato becomes a substantial entree without leaving the state’s flavor profile.

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil for any vegetables or bacon you will roast there.
2. Scrub the potatoes well and pat dry. Prick each potato 6–8 times with a fork. Rub each with 2 tbsp (30 ml) olive oil and sprinkle with 1-1/2 tsp (8 g) kosher salt and 1/2 tsp (1 g) black pepper, distributing evenly.
3. Place potatoes directly on the middle oven rack (or on a baking sheet) and bake until skins are crisp and an inserted skewer meets no resistance, about 60–75 minutes for large russets. If short on time, microwave on high 6–8 minutes until softened, then finish in oven 15–20 minutes for crisp skin.
4. While potatoes bake, prepare toppings:
   a. Bacon: Arrange bacon on a foil-lined sheet and bake at 400°F (200°C) for 15–18 minutes until crisp. Drain on paper towels and crumble. (Alternatively fry or pan-cook.) Yield: 8 slices, approx. 8 oz (225 g) finished.
   b. Shredded chicken: If using a rotisserie chicken, remove skin and shred meat into a bowl (approx. 2 cups / 280 g). Toss with 1/2 cup (120 ml) barbecue sauce or a pinch of salt and pepper if desired. Warm briefly in a saucepan over low heat if preferred.
   c. Chili: Warm 3 cups (720 ml) chili in a pot over medium-low heat, stirring occasionally.
   d. Mushrooms: In a large skillet over medium-high heat, add 1 tbsp (15 ml) olive oil and 8 oz (225 g) sliced mushrooms. Sauté until browned and any liquid evaporates, about 6–8 minutes; season with salt and pepper.
   e. Broccoli: Toss 2 cups (300 g) broccoli florets with 1 tbsp (15 ml) olive oil, salt and pepper; roast on the baking sheet at 425°F (220°C) 12–15 minutes until tender and charred at edges.
   f. Smoked salmon: Flake 8 oz (225 g) smoked salmon and keep chilled until service; serve with lemon wedges.
   g. Prepare cheeses, sour cream, diced red onion, pickles or jalapenos, chopped chives, and parsley in small bowls for the bar.
5. When potatoes are done, transfer to a large platter or keep on baking sheet. To serve whole-bar style: set each potato in an ovenproof dish or on the baking sheet. To finish each potato individually, slice a lengthwise cross on top and squeeze ends to open.
6. For each serving: cut/open potato and use a fork to fluff the interior. Add about 1 tbsp (14 g) butter and 2–3 tbsp (30–45 ml) sour cream (adjust to taste). Then load with your choice of proteins and vegetables: 1/4 cup (60 ml) warmed chili or 1/3 cup (75 g) shredded chicken, 2 tbsp (30 g) crumbled bacon, 2 tbsp (30 g) sautéed mushrooms, 1/3 cup (50 g) roasted broccoli, 2–3 tbsp (30–45 g) shredded cheddar, or smoked salmon and chives with a squeeze of lemon.
7. Arrange all toppings in bowls and let diners build their own plates. Keep any hot toppings warm on the stovetop or in a low oven (200°F / 95°C) until ready to serve.
8. Serve immediately while potatoes and hot toppings are warm. Offer napkins and plates for a casual self-serve presentation.
9. Leftovers: Store cooled potatoes and toppings separately in airtight containers in the refrigerator up to 3 days; reheat the potato in a 375°F (190°C) oven 15–20 minutes and warm toppings on the stove.