Baked Potato Snack Board Supper
March 3, 2021
We love baked potatoes in our house! Whether they’re russset potatoes or sweet potatoes, putting together a simple snack board supper is a fun and easy way to serve a baked potato feast.
Baked Potatoes for Dinner
Snack board style makes dinner more fun for everyone. One of my favorite times to whip this board together is for St. Patrick’s Day dinner! It’s fun for a crowd of any size or age; everyone can dress their potato to their liking. If you are looking for a more nutrient rich option, or if you are trying to help your kids understand the value of vegetable variety, try this same concept with sweet potatoes.
Be sure to provide a good variety of toppings for your snack board. Encourage your dining partners to get creative and try new combinations! This snack board supper can totally work as a stand alone meal or as part of your party spread.
The Basics of Baked Potatoes
Baked potatoes can be fickle, but once you have mastered them they will be your go-to weeknight side dish! First, let’s tackle time and temperature. You can exclusively bake in the oven or speed up the process by starting in the microwave.
If Using Only the Oven (see note): Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
If Using the Microwave and Oven (see note): Preheat oven to 450°F (230°C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
Secrets to the best tasting potatoes
Before we jump into the snack board supper, take a look at some of my tips and tricks for the best tasting baked potato!
- Coat in olive oil and season liberally with kosher salt and cracked black pepper before you bake for delicious potato skins
- Contrary to popular belief, potatoes do not need to bake on nor in foil. Let them sit unwrapped in your oven on a wire rack to allow the best possible circulation of heat
- As soon as your potatoes are out of the oven, pierce them with a paring knife to create a vent so that they can cool before you dig in. Potatoes that “rest” out of the oven will become dense and gummy due to the water still steaming under the skins
Baked Potato Snack Board Supper
- Yield: 4-6 servings 1x
Ingredients
- 4 russet potatoes
- Canola, vegetable, or olive oil, for rubbing
- 1 stick unsalted butter, diced
- Kosher salt and freshly cracked black pepper
- Cheddar cheese, grated
- Crispy bacon, diced
- Chives, minced
- Sour Cream
Instructions
If Using Only the Oven (see note): Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
If Using the Microwave and Oven (see note): Preheat oven to 450°F (230°C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
Let potatoes rest 5 minutes. Slice each open lengthwise and scoop flesh into a mixing bowl. Add butter, season with salt and pepper, and roughly mash, just until butter is incorporated but potatoes are still chunky.
Scoop mashed potatoes back into skins. (You can refill each skin, making 4 smaller potatoes, or use all the mashed potato to refill only half the skins, making 2 overstuffed potatoes.) Using your hands, reshape each stuffed potato back into a classic baked-potato shape.
Top with toppings of your choice. To melt cheese, add it first, then return potatoes to oven until cheese melts, about 1 minute; alternatively, use a torch to melt cheese. Serve right away.