On another evening we decided to do baked potatoes. But everybody likes different toppings on their spuds, so how to please 'em all? Easy: A "Baked Potato Bar" with enough stuff to satisfy every palate.
This recipe assumes a dozen people (we had quite a few more than that); you can alter the ingredients based on how many you're feeding.
6 extra large russet baking potatoes (or 12 small)
1 large bunch broccoli, cut into bite-size florets
1 Tbsp. olive oil
6 strips bacon
2 cups cheese sauce (recipe below)
2 cups prepared chili2 cups grated monterey jack cheese
2 cups "Saleen's Salsa" (Saleen promised to send us the recipe; maybe this will prompt her to send it along so we can publish it?)
1 cup sour cream
1 stick unsalted butter
Preheat oven to 400 degrees. Bake the potatoes for 45 minutes to one hour, depending on size, until cooked well. If using large spuds, cut each in half and put on a serving platter.
While the potatoes are baking, heat the butter in a skillet, add the broccoli florets and saute until cooked through. Chop up the bacon into small dice and cook in a saute pan until crisp.
Put all the condiments and toppings into bowls and invite your hungry guests to grab a spud and work their way through the topping line.
Serve this with a big bowl of green salad.
NOTE: This recipe can also be found on Sheri and Mark DuMond's weblog site here.
CHEESE SAUCE
2 Tbsp. unsalted butter
1 Tbsp. unbleached white flour
1 cup low-fat milk
3/4 cup sharp cheddar cheese, grated
1/4 tsp. cayenne pepper
Salt to taste
Melt the butter in a small saucepan. Add the flour and whisk for a few minutes to create a roux. Add the milk and continue to heat over low heat, whisking often. After the sauce begins to thicken, add the grated cheese. Continue heating and whisking until it's hot and bubbly. If it's too thick, add more milk, a bit at a time, until it's the consistency you want. Add cayenne pepper and salt, and serve hot.
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