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Baked Potato Bar Recipe
A festive baked potato bar made with hasselback potatoes and lovely toppings, from chive pesto to ragu all bolognese!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- knife
- baking sheet
- bowl
📝 Preparation Steps
1
Preheat your oven to 425″F.
2
Wash and dry the potatoes well. Using a sharp knife cut slits 3/4 way down, all across the width of the potato. Make sure not to cut all the way through tough.
large potatoes (a mix of golden and sweet potatoes)6
3
Rub each potato with some of the olive oil and generously season all over with the sea salt, black pepper and red pepper flakes.
Red pepper flakes (to taste)
4
Line a baking sheet with aluminum foil and set the potatoes on top.
large potatoes (a mix of golden and sweet potatoes)6
5
Bake for 35 to ⏱️ 40 minutes, brushing them with some of the olive oil half way through baking time.
6
If you prefer extra crispy edges throw them under the broiler before serving.
7
Arrange them on a large platter and serve hot topped with Chimichurri sauce, chive pesto, roasted pepper Chimichurri and garlic creme fresh.
Chimichurri SauceChive PestoRoasted Pepper ChimichurriGarlic Creme Fresh (see recipe below)For the Garlic Creme Fresh Recipec creme fresh (organic)1large garlic (grated)1 clove
8
Sprinkle with some pepitas, microgreens, parsley and snipped chives to garnish.
Fresh chives (snipped)3 tbsp
9
To make the garlic creme fresh: In a small bowl combine creme fresh, olive oil, garlic and lemon juice. Season to taste with the sea salt and spoon over the baked potato. Sprinkle with the chives and freshly cracked black pepper .
Garlic Creme Fresh (see recipe below)For the Garlic Creme Fresh Recipec creme fresh (organic)1large garlic (grated)1 clovelemon juice1 tspFresh chives (snipped)3 tbsp
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