Super Bowl Loaded Baked

Last year's Super Bowl party changed everything about how I host game day. My friend brought over a stack of russets and this wild idea about letting everyone build their own potatoes, and honestly I was skeptical. But watching eight people crowded around the counter, debating the perfect cheese-to-chili ratio while the potatoes steamed in the background, made me an instant convert.

What nobody tells you about potato bars is how they become the conversation starter. People linger longer, mix and match toppings in ways you never expected, and suddenly you're not just hosting you're creating this little interactive food experience. I've seen sworn broccoli haters try it just because it was there, right next to someone piling on jalapeos like they're playing chicken with their own tastebuds.

Ingredients

• 8 large russet potatoes: Russets have that perfect fluffy interior and thick skin that gets satisfyingly crisp, plus they're big enough to handle serious topping loads
• 2 tbsp olive oil: This is what creates that restaurant quality crispy skin that everyone fights over
• 1 tbsp coarse sea salt: The texture matters here, and coarse salt gives you those delicious salty crunches against the soft potato
• 1 cup sour cream: Let it come to room temperature so it melts beautifully into the hot potato
• 1 cup shredded cheddar cheese: Sharp cheddar stands up to all the other bold flavors without getting lost
• 8 slices bacon: Cook until extra crispy because soggy bacon ruins the whole texture experience
• 1/2 cup chopped green onions: The fresh bite cuts through all the rich dairy and makes everything taste brighter
• 1/2 cup unsalted butter: Room temperature pieces melt faster and distribute more evenly than cold pats
• 1/2 cup chopped fresh chives: If you can only pick one garnish, make it this one for that mild onion flavor
• 1 cup steamed broccoli florets: Steam just until tender crisp so they still have some bite against the soft potato
• 1 cup chili: Homemade or store bought both work, just make sure it's thick enough not to turn everything into soup
• 1/2 cup salsa: Fresh salsa adds acid and brightness that cuts through the heavy toppings
• 1/2 cup sliced black olives: These add a briny punch that somehow makes everything taste more savory
• 1/2 cup diced tomatoes: Use firm tomatoes so they don't disintegrate into watery mush
• 1/4 cup pickled jalapeos: Keep a jar of extra pickling juice handy for the brave souls who want more heat
• 1 cup shredded Monterey Jack cheese: This melts creamier than cheddar and gives you that gorgeous cheese pull
• Freshly ground black pepper: Grind it fresh right before serving for the best aroma
• Smoked paprika: This sneaky ingredient makes everything taste like it's been cooked over a campfire

Instructions

Get your oven ready:

Preheat to 425F and position your racks in the middle, leaving enough headroom for those big potatoes

Prep the potatoes:

Give each potato a thorough scrub, then prick them all over with a fork about 6-8 times so steam can escape while they bake

Add the flavor base:

Rub each potato generously with olive oil, then sprinkle with coarse salt, pressing it gently so it sticks

Bake them naked:

Place potatoes directly on the oven rack with a baking sheet on the rack below to catch any drips, and bake for 55-65 minutes until the skins are super crispy

Test for doneness:

A fork should slide into the center with absolutely no resistance, and when you squeeze the potato gently it should give slightly

Set up your toppings station:

While potatoes bake, arrange everything in small bowls with spoons, grouping cold toppings together and keeping hot toppings warm

Finish and serve:

Make a long slice down the middle of each potato, push the ends toward the center to fluff the interior, and let everyone go to town building their masterpiece

Save

The first time I made this, I set everything out in the kitchen expecting people to grab plates and go back to the TV. Instead, everyone gathered around the island, toppings spread everywhere, debating whether broccoli belongs on a loaded potato (it does, by the way). That accidental community moment is what I love most about this recipe.

Setting Up Your Toppings Bar

Think about the flow of your space and put cold toppings on one side, hot on the other, with utensils that actually work for each item. Tongs for bacon, spoons for chili, little forks for olives, and keep a separate spoon for each topping so nobody's accidentally mixing salsa into the sour cream.

Make Ahead Strategies

You can cook and crumble the bacon up to two days ahead, chop all the vegetables the morning of, and even steam the broccoli an hour before serving. Just reheat the broccoli gently and keep everything covered until guests arrive so nothing dries out or gets weird textures.

Timing Your Potato Bar

Start baking potatoes about 75 minutes before you want to eat, and while they're in the oven, set up your toppings bar and get drinks ready. When the timer goes off, let people know they have about 10 minutes to hit the toppings bar while you fluff the potatoes, which creates this perfect little window of anticipation.

• Put out a stack of small plates rather than big dinner plates to encourage reasonable potato sizes
• Keep a few extra potatoes baking just in case someone wants seconds
• Have a dedicated trash bowl nearby for potato skins and bacon bits

Save

There's something so satisfying about watching someone discover their perfect loaded potato combination after experimenting with different toppings. That moment when they take that first bite and their eyes light up, that's what makes hosting worth it.

Recipe FAQs

→ How long should the potatoes be baked?

Bake the potatoes directly on the oven rack at 425°F for 55 to 65 minutes until skins are crisp and interiors are tender.

→ What toppings work best for this spread?

Classic toppings include sour cream, cheddar, bacon, green onions, and butter, while additional options like broccoli, chili, salsa, and olives add variety.

→ Can I make vegetarian variations?

Yes, omit bacon and use vegetarian chili to accommodate vegetarian preferences without compromising flavor.

→ How do I prepare the potatoes before baking?

Prick each potato several times with a fork, rub with olive oil, and sprinkle with coarse sea salt before baking.

→ What are some suggested beverage pairings?

A crisp lager or light IPA pairs well with the hearty, loaded potatoes and enhances the overall experience.