what do you like on your baked potato?

Question

i'm trying to make baked potatoes. i know i know, it's not that hard. i just want to know what else to put on them besides butter cheese and sour cream? any suggestions would be great. thanks!

Answer 1

Oh,
I love honey mustard on my baked potatos.
It's my favorite ever.

Answer 2

Try making twice baked potatoes. For two people bake 3 large potatoes.Skins cleaned well. Try for oblong potatoes not round. When soft to the touch, Cut 3 potatoes and scoop out all the potato and mash it with a little butter & add shredded cheese. Add some chopped cooked shrimp & 4 stalks of asparagus cut in one half inch pieces.When cutting 1 of the potatoes to get the inside, cut a slice of the top sideways not in half being careful when scooping out you don't damage the potato skin.Thenstuff the 2 halves of the potato skins with the mashed mixture. If you have leftovers you already have another potato cooked to make another. I have had this for a side dish and I have used this for supper. If you stuff it piled high there is plenty yo eat with a salad and dessert.

Answer 3

When I'm really splurging (which has been far too often lately!) I bake huge Idahos and top them with butter, sour cream, carmelized onions finished off with a splash of balsamic, crispy pepper bacon, and the California Pepper spice blend from Penzy's spices. Grilled corn on top of potatoes is EXCELLENT!

Answer 4

Bacon bits, garlic powder, cheese, sour cream are really good on a baked potato!

Answer 5

Garlic butter. Bake a whole garlic head, cool, squeeze baked garlic out of cloves and mix with butter/margarine/spread. Makes a lovely garlic topping for a baked potato

broccoli in cheese sauce with bacon bits

parsley butter

olive oil infused with rosemary and a bit of salt

chicken pieces in alfredo sauce

Answer 6

Some butter, cheese, sauteed mushrooms, crispy bacon pieces, chives, chilli sauce, sometimes bolonaise sauce.

Other family favourites that I can't eat are sour cream and horseradish.
The list is endless. Just be creative and try lots of different things.

Answer 7

The BEST topping for baked potatoes is bolognaise or meat sauce, the type of sauce used for Spaghetti bolognaise . Top your potatoes with sauce, sour cream and cheese, oh and also good with colslaw as well.

Answer 8

I saw this on the Food Network site and decided to try it. Its a bit of work but it's worth it. I also used crimini mushrooms instead of button and added some roasted garlic I had on hand.

Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese Recipe courtesy Wolfgang Puck
Show: Wolfgang Puck's Cooking Class
Episode: Potatoes Galore!

6 large baking potatoes, scrubbed clean
Rock salt
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 pound cooked ham, cut into julienne strips about 1 by 1/4-inch
1/4 pound button mushrooms, cut into julienne strips about 1 by 1/4-inch
Granulated salt or sea salt
Freshly ground black pepper
1/4 cup creme fraiche or sour cream
2 tablespoons unsalted butter, at room temperature
8 ounces shredded Gruyere, Swiss, or cheddar

Preheat the oven to 450 degrees F.
Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.

Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.

Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.

Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.

With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.

Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.

Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.

Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.

Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

Answer 9

i looove tuna!.. i cook the potato in the mircowave & when I feel like being healthy ill just add tuna w/ black pepper drained straight out of the can. and top it with salsa.

That has tons of salsa adds veggies, tuna adds protein plus potato adds healthy carbs.

Its a great meal!

Edit: MY boyfriend loves it when i put bacon on it. I cut the strips of bacon, a little smaller then an inch, then i mircowave it for 3 minutes & its ready to eat!

Answer 10

I'm a vegetarian know so I used to like it is bacon bits or ham bits, tiny peices of choped up bacon and ham. Also what's really good is chopped up steemed brocoli. It's really good. The best combos are: cheese with bacon bits and brocoli bits. :)













Yum-O!

Answer 11

i like the old favorites,but it depends on whats in fridge and how many beers i`ve drank waiting for potato to bake.