This easy and tasty baked potato bar is the perfect way to please everyone as a delicious side to any main dish you're serving.
It's a great way to deal with picky kids or to wow your guests along with other baked potato bar options (see more below), because each person can pick just what they like on top of their potatoes. The garlic aioli is so loaded with flavor it tastes like high-end restaurant fare, and although it's nice enough to serve to guests, we make it anytime for things like…
- Dipping homemade onion rings
- Dipping homemade french fries
- Dipping homemade potato chips
- Homemade sub sandwiches
- Or anything you normally use mayo for!
Garlic Aioli Recipe
Ingredients
- 1 batch of this homemade mayo recipe
- 2-3 large cloves garlic, peeled
- Optional: your favorite balsamic vinegar
Instructions
Make homemade mayo, but as it's blending drop in the garlic cloves to get the flavor throughout and make sure it's blended in well. That's it!
A yummy variation (and the reason my mayo in the baked potato bar picture above is a darker color): Instead of the lemon juice called for in the mayo recipe, use a splash of your favorite balsamic vinegar for a sweet tang to go with the tasty garlic flavor.
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More baked potato bar options besides those you see in the photo above:
Note: Have you tried making baked potatoes in your pressure cooker? See #12 here for how to do it: 10 Best Ways to Use Your Pressure Cooker!
- Sea salt & fresh ground pepper
- Chili
- Taco meat
- Ham chopped small
- Steamed broccoli
- Caramelized onions (just fry in butter until golden, soft, and dreamy)
- Sautéed mushrooms (saute in butter until hot)
- Bacon pieces
- Sour cream
- Shredded cheese
- Chopped chives or green onions
- Extra butter of course with optional herbs like in the picture
Note that you could also have a mashed potato bar, just have a crock of mashed potatoes ready to go with any toppings you like.
More posts you might like:
- Homemade mayo 3 ways — original, citrus herb, and spicy!
- What’s REALLY Behind GMOs? p.s. Don’t Blame the Farmers (Atheists Please Read) — This is worth your time and is a very good read, one that will help you understand what’s really behind GMOs…
- Have you seen our New Kitchen? This is our remodel video from start-to-finish
- Paleo Sangria Daiquiri (and a Virgin Version) with a SECRET Nutrient-Boost Ingredient!
Oh my gosh…..baked potatoes are so yummy! I’ve even made them for weekend breakfasts. So good with lots of butter, sour cream and a couple fried eggs. The runny yolks with the creamy bites of potato are beyond yum! I also make chili in big batches, and then will always portion off some in smaller bags to freeze specifically for baked potato night. We make it our entire meal. But there is an art to it, I’ve found. If you just pour chili on top of the potato, the potato will absorb most of the juice from the chili and can end up kind of dry. So after splitting the baked potato open, I smother it in butter. Then I layer on about a cup of chili, some sour cream, cheddar cheese, and chopped onions. So good! I am so bummed that I don’t have any bags of chili in the freezer right now….I’m really craving it!!!
Thanks for the tips Sus & baked potatoes for breakfast with runny eggs, I love it!!!
Kel
I canned 49 quarts of applesauce yesterday. Needed a simple dinner idea since I did not plan ahead and you have inspired me for this tonight! Thank you for all you do Kelly even for the small things!
Sarah, thank YOU for always being so sweet with your comments here, it means so much to me!!!
Kel