This post is sponsored by Petrossian.
Whenever I say hello to someone, I always follow it up with a “how are you?” Usually, people just say “good” or “great,” but the past few days, “busy” has been the response with a smile and a sigh.
We are in the height of holiday season with gifts to buy and places to go. Last weekend I found myself at two parties in one night. It’s been a long time since that happened!
Please don’t think I’m complaining. We all have those friends or family members we only manage to see once a year or so, and it’s wonderful to catch-up.
All these get-togethers mean lots of good food. Whether store-bought or from scratch, I’ve been enjoying every single nibble.
While I love bite-sized snacks, sometimes you need to feed your guests more than just hors d’oeuvres, but not quite a full dinner. A baked potato bar is a fantastic way to feed a crowd without being so formal.
Instead of cranking up the heat super high on the oven, I bake my potatoes at 375 degrees F for a couple hours. I rub them with a little olive oil and sprinkle them with kosher salt before placing them on a sheet of foil straight on the oven rack.
I like a potato with crispy skin, so you end up eating the entire thing instead of just the fluffy inside.
Russet potatoes are the perfect blank canvas for different toppings. I partnered with my friends at Petrossian to create a baked potato bar with some of their gourmet delights including the deliciously briny Tsar Imperial Shassetra Caviar, Trout Roe, Classic Sliced Smoked Salmon, Wild Boar Saucisson, artisanal cheeses, Olive Tapenade and Onion Jam.
My inspiration for the layout was a cheese and charcuterie board. I think it’s helpful to give your guests a few suggestions for topping combinations while encouraging everyone to be creative.
There’s no right or wrong way to do it as long as you like how it tastes and if everyone is having fun stuffing their potatoes.
Here are some of my baked potato suggestions:
1. Caviar, butter and chives
2. Smoked salmon, crème fraiche and dill
3. Trout roe, hard-boiled eggs, crème fraiche and parsley
4. Onion jam, Gruyere and chives
5. Olive tapenade, marinated-roasted tomatoes and parsley
6. Wild Boar Saucisson, crème fraiche, Comte and scallions
Baked Potato Bar
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Serves 12 1x
12 Russet potatoes
2 tablespoons olive oil
1 tablespoon kosher salt
Tsar Imperial Shassetra Caviar
Classic Sliced Smoked Salmon
Wild Boar Saucisson
Artisanal Cheeses (such as Comte & Gruyere)
Thinly sliced scallions
Fresh dill sprigs
Chopped fresh parsley
Preheat the oven to 375 degrees F. Prick the potatoes with a fork. Rub them lightly with olive oil and sprinkle with salt. Place the potatoes on a sheet of aluminum foil directly on the oven rack. Bake for 2 hours until the skin is crisp and the potatoes can be easily pierced with a paring knife.
Arrange the toppings on a large platter. Let your guests slice the potatoes open and add the topping of their choice.