baked potato bar baby
it's more of a vibe than a recipe but you've gotta get into it
Hello!
I’m sorry I’ve been away, but I’m back (and better than ever?)! For those of you who’ve been following along, I moved. Still in sweet, sweet San Francisco, but now in the Castro. Still with Joe, but also now with two other sweet friends, Keenan and Sean.
There is maybe something profound I will say someday about why I love living in community with other people. About why it’s nice sometimes to wake up and find that someone has already made coffee or to come home and see someone’s left a little bit of dinner out for you. About the joy of bringing home ice cream because you know someone else will probably need some that night or the other kind of joy that you find in doing chores that aren’t yours because you know someone else will also clean up after you when you need it.
Maybe I will say something about all that one day, but today I’m here to talk about potatoes. Yeah, you’re getting two potato recipes in a row—deal with it!
More specifically, I’m here to talk about baked potato bar—one of life’s greatest dinners and an often overlooked treat. There is no night where baked potato bar wouldn’t be a hit. It’s perfectly customizable. It’s incredibly simple. It’s all hits, no skips, reach-for-the-stars, over-the-fence, World Series kind of stuff. Sorry, now I’m quoting It Takes Too. Back to potatoes.
As I mentioned in the email header, this is more of a vibe than it is a recipe, but I have one rule for baked potato bar that is important, so listen up:
Bigger isn’t better (amirite??)! But seriously, people get it wrong when they try and fit as many toppings as possible into One Giant Potato. The real joy is eating two (or three!) smaller, totally different potatoes. Variety is the spice of life, baby! This “recipe” calls for half Russet (because I think they get the best, crispiest skin) and half Yukon Gold (because I think they get the creamiest center). It’s the best of both worlds.
Because you’re using smaller potatoes, in addition to getting some different textures and eating experiences, the cooking time will be slightly reduced, and isn’t that great? I think so.
The final thing I will say about baked potato bar is that you shouldn’t underestimate it! After my friend Ryan said, “Oh my god, I’m so full this was so good,” he then confessed that he was worried before dinner that he was still going to be hungry afterward. “I’m not gonna lie. I was afraid,” he said. Well, Ryan, and the world, fear not! Baked potato bar is not only a bar. It’s a movement, a party, a vibe, an experience. It’s the perfect dinner or dinner party. Have fun, get funky, make spuds, baby!
baked potato bar: ingredients
Here is what’s on my dream baked potato bar. If your dream is different, feel free to modify!
potatoes (obviously)
lemony miso sour cream
herb gremolata
crispy shallots
chili shallot oil (from making the crispy shallots)
crispy prosciutto
smoked salmon
sliced scallions
Anyway, here’s what you need for baked potato bar for four; scale up as necessary!
10 medium potatoes: I factor 2.5 potatoes per person, half Russet, half Yukon gold. Ideally, they are about the size of the palm of your hand.
1 8oz container sour cream: I think this is enough for 8+ people, you will (probably!) have leftovers.
3 lemons: you will also need their zest
5 large shallots: I might use seven, but I really love crispy shallots!
1 cup + 1/4 cup olive oil: you can use all neutral oil, but I like the flavor!
1 cup + 3 tbsp neutral oil: I used avocado, but you can use canola, vegetable, etc.
1 (or 2!) 3oz package prosciutto: you can absolutely use bacon if that’s what calls to you, this is just easier and faster! and I love that!
1 (or 2!) 3.5oz package sliced smoked salmon: the amount really depends on the number of people you’re feeding, I think one package is good for four people!
1 bunch dill: you can use a different herb if you don’t like dill!
1 bunch parsley: you can use a different herb if you don’t like parsley!
1 bunch scallions: you could use chives, I guess!
2 cloves garlic: you could also use one small shallot instead
2 tbsp miso: this is optional, but it takes the sour cream to another level, in my humble opinion!
2 tbsp crushed red chili flake: you could also use something like gochugaru or aleppo, whatever you have on hand.
flaky + kosher salt + black pepper: measure with your heart! also, flaky salt isn’t totally necessary, but it is extremely highly recommended
Here are some other things you might put on your baked potato bar that requires no cooking and could be very tasty!
chili crisp
your favorite salsa
caviar or roe
butter! of course!
capers and olives (I can’t believe capers didn’t make it on mine, tbh)
really, anything else you would love, again, live your baked potato dreams
baked potato bar: method
Essentially, all the prep will happen after the potatoes are in the oven, so get those in and then make the rest in whatever order you see fit!
Bake the potatoes. Preheat your oven to 425 degrees. Wash and dry your potatoes. Make sure they’re dry! Then pierce them all several times with a fork or knife. On a large baking sheet, coat potatoes in the 3 tbsps neutral oil, and then cover generously with flaky salt (or coarse kosher salt) and black pepper. Bake for one hour or until a knife slices into the potato without resistance.
Make crispy shallots. In a skillet/pan of your choice, add one cup each olive and neutral oil. Add 5 (or more) sliced shallots, and fry over medium-high heat. Add chili flakes and a few (a lot) cracks of black pepper when the shallots start to turn golden. When shallots are deeply golden brown (this should take 10-15 minutes), set a colander or mesh strainer over a large bowl and drain. Let shallots cool on a layer of paper towels and sprinkle them with salt. Reserve chili shallot oil for dressing potatoes.
Fry prosciutto: In the same pan you made your shallots, using some of the chili shallot oil, fry prosciutto over medium heat until crispy. Remove from pan, cool, and crumble for topping potatoes.
Make miso lemon sour cream: I do this all in the sour cream container because I don’t feel the need to dirty a separate bowl, but you do you! If you’re doing it in the sour cream container, I’ll use a cup measure to take a big scoop out so I don’t make a mess, and then mix it back in at the end. To the sour cream, add the zest and juice of 1.5 (the other 1.5 go in the gremolata) lemons, and two tablespoons of miso. Mix well. That’s it!
Make herb gremolata: Finely chop dill and parsley, stems and all, and add to a mixing bowl (I’d use the same one you plan to serve it in). Add in the zest and juice of the remaining lemon. Grate in 2 large cloves of garlic and add 1/4 cup of olive oil. Add a big pinch of flaky salt + lots of black pepper and mix well. Taste for seasoning and adjust as necessary!
Slice scallions: That’s it. Slice them.
After everything is mixed and crispy, and chopped, get your bar ready. Put the salmon on a plate, but the scallions in a bowl. Get some spoons ready and line up your toppings! Pull the potatoes out of the oven and dive in! Get fun get funky!
And really, that’s it. Baked potato bar forever!!
Ok, love you bye,
Garrett