On 11/15/2013 6:09 PM, Tara wrote:
> We had another fundraiser lunch at school today -- a fun baked potato
> bar. We had big, fluffy baked potatoes with a nice choice of toppings:
> butter, sour cream, chili, taco meat, cheese, salsa, bacon, ham, cheese,
> and parsley. I'm sure I'm forgetting a few toppings.

What a fantastic concept for a fundraiser and/or buffet bar! I can
think of a few more toppings for the potatoes

Onions/green onions/chives/shallots (raw and/or sauteed), herbed butters
of many sorts; various shaken seasonings/herbs (oregano, thyme, rosemary
and popular "dry rubs"); different chopped chili peppers, pepper flakes
and hot sauces (various ones, too); many choices of cheeses (as already
mentioned) like ricotta, mascarpone, parmesan, swiss, etc.; green
veggies like broccoli, asparagus, peas, beans, etc. (cough, cough -
hehehe!); different sauces like hollandaise/bearnaise and savory
gravies, too; and of course, the ever ubiquitous "ketchup/catsup" ;>
Even different mustards could be included, although those would not be
typical.

It'd be even more fun if already-cooked, deep fried or baked "potato
skins" (as an option?) could be available, too, with all the same
toppings to add on afterwards. In addition, the (s)mashed (or whipped),
scooped-out potato filling(s) from the potato-skins could be used to
make twice-baked potatoes, but then, that'd be a lot of additional labor
and more costly, albeit it very tasty

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!