Recipe #36 - Baked Potato Bar

Here's another one ideally suited to feeding a crowd. We were recently at a family get-together in Las Vegas and faced with the task of feeding a large group of folks. Like the fish taco feast we published previously here, this works well when you need to prepare a nourishing hot meal for a whole bunch of people.


This recipe assumes a dozen people; 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 chili

2 cups grated monterey jack cheese

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 the DuMond Brothers 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.