Baked: Need Baked Potato toppings!

Subject: Need Baked Potato toppings!
From: psu03136 at (Steve Stadtfeld)
Date: 3 Mar 1997 20:27:19 GMT
Hello everyone!

Does any one have any ideas on how to top baked potatos in an interesting way?

I have been asked to create a "baked potato bar" of sorts at a party on Tuesday night, and would like to have some interesting toppings available in addition to the usual cheese sauce, bacon and scallions, yotta yotta.

Please help...improvisations are welcome!
From: rguerra at (raquel guerra)
Date: Mon, 03 Mar 1997 23:29:35 GMT

yum--and low fat!
From: mhorne at (Mark Horne)
Date: Mon, 03 Mar 1997 15:56:16 -0800
Steamed broccoli mixed into the cheese sauce.
Blue cheese (or ranch) salad dressing with croutons
Cream cheese mixed with chopped sauteed garlic
From: larry at (Larry Phillips)
Date: 4 Mar 1997 08:25:30 GMT
Feta cheese chunks in sour cream or by itself.
Parmesan or Romano cheese.
Roasted garlic.
From: mmp77 at (MMP77)
Date: 10 Mar 1997 03:43:40 GMT
Ranch dressing
From: Susan Ehret (behret at
Date: Tue, 11 Mar 1997 11:59:01 -0400
If you're up for spending some time on it, spinach/ artichoke dip is
good on baked taters!

Sautee 1/2 cup chopped onions in butter. Stir in 1 box frozen chopped spinach (thawed and squeezed dry), 1 can artichoke hearts (smushed), 1 pt sour cream (fat free okay here) and 1/2 parmesan. Top with more parmesan. Bake 30 minutes until bubbly.
From: lwcollier at (Lisa)
Date: 12 Mar 1997 00:33:31 GMT
Two new topping ideas:

Smoked salmon and scallion topping:

1 1/2 cups yogurt
8 scallions, chopped
4 slices smoked salmon

Put yogurt in paper towel lined strainer and let stand several hours as liquid drips out. Blend with next three ingredients, and fill potatoes with the mix, topping with 1/2 smoked salmon slice per pototo.

Curried Spinach topping

3/4 cup plain yogurt
2 tsp olive oil
small onion, diced
2 tsp curry powder
6cups chopped spinach
medium onion, peeled, halved lengthwise and cut in thin slices

Drain yogurt in paper towel lined strainer for several hours. Heat 1 tsp olive oil in frying pan and fry diced onion until transparent (about 3 minutes). Lower heat, add curry powder, cook 3 more minutes, and add spinach. Blend in food processor with drained yogurt and salt and pepper. Heat remaining oil and cooked sliced until over medium heat until carmelized (about 30 min.) Warm spinach mixture. use to fill potatoes, top with caramelized onions.
From: patcar at (Pat Caruthers)
Date: 4 Mar 1997 17:25:34 GMT
> Steamed broccoli mixed into the cheese sauce.

this is good with other veggies, like cauliflower, too.

mixed saute'd mushrooms
From: Mary Elizabeth (beth at
Date: Tue, 04 Mar 1997 19:29:27 -0500
Boursin or another garlic-herb soft cheese
Lumpfish caviar & sour cream

Make sure you have a big pepper-grinder on hand, too, for that fresh-ground black pepper.
From: lwcollier at (Lisa)
Date: 5 Mar 1997 01:21:02 GMT
The toppings I use are: steamed broccoli, grated cheddar and monterey jack cheese, sour cream with chives, and portobello mushrooms that have been grilled with lemon juice and lots of garlic. Everyone seems to like these when I serve them with baked potatoes.
From: braun_chris at (Chris Braun)
Date: Tue, 04 Mar 1997 01:48:53 GMT
I once tried -- and liked -- creamed chipped beef (like you eat on toast). Perhaps something similar could be tried with ham, if you preferred.

How about barbecue, like pulled pork?
From: Mary Ash (smile at
Date: Mon, 03 Mar 1997 17:55:28 -0800
Chopped broccoli topped with cheese sauce
Salsa, cheddar cheese, sour cream to gild the lily
Mozzarella cheese, pizza sauce
From: Amy Guennewig (robe at
Date: 4 Mar 1997 03:38:02 GMT
I don't know how complicated you want but here is one my husband and I enjoy.

Beef Chili and Cheddar Topping
1 1/2 lb ground beef
1 Tbsp chili powder
1/2 t salt (oppotional)
1 can (15 oz) hot chili beans
1 1/2 c shredded cheddar cheese
green onion for garnish

Bake potatoes. Brown ground beef and drain. Add chili powder and salt. Add beans and 1 c cheese; cook and stir until heated through. Season potatoes as desired and fill with topping. Garnish with green onions remaining cheese. Sour cream is also a good garnish for this.
From: michelle.campbell at (Miche)
Date: 5 Mar 1997 01:25:18 GMT
Fry some chopped bacon. Pour in a can of creamed corn. Heat through. Top potatoes with this, then sprinkle cheese on.
From: howells at (Nancy A. Howells)
Date: 5 Mar 1997 20:07:35 GMT
Just had a baked potato for lunch... cheddar cheese and grilled onions on top... yum.

I also like ham, chopped up, blended with sour cream, and spread on top of the baker.
From: dawna at (Spooky)
Date: Thu, 06 Mar 1997 00:03:10 GMT
When I was in Galway, Ireland in 1995, I stumbled on a restaurant that specializes in baked potatoes with assorted toppings. It was called "Couch Potatas", and served the largest baked potatoes that I've ever seen in my life. (And I went in there looking for a "snack"!) Basically, their philosophy seemed to be that anything yummy and savory could be put into a baked potato, especially if there was a little sauce to help the flavours sink in. I had the special of the day, which was a huge "potata" stuffed with salmon that had been very lightly creamed in a dill sauce, with spring onion (scallions). It was served with choice of a huge salad or soup, and was a very filling meal.
From: Ken Hoke (hokey at
Date: Mon, 03 Mar 1997 22:48:01 -0800
My favorite is good homemade chili...
From: Kevin Smith (phoenix1 at
Date: 4 Mar 1997 13:12:43 GMT
I like a tex/mex topping of refried beans, salsa, sourcream, and cheddar and jack cheese.
From: christin at (Christine Berliner)
Date: 4 Mar 1997 19:19:15 GMT
Yogurt - especially sour if you drain it first, can be non-fat
sliced olives (I prefer black or oil-cured, but green etc would be good)
tuna in a nice viniagrette (could come from a can)
a nice viniagrette (for moisture)
crumbled bacon
avocado chunks
baby shrimp (simply poached orin garlic butter)
fresh chopped parsley
brown gravy
carmelized onions (or garlic or leeks or...)
roasted red peppers
fresh sweet peppers, chopped (red, green, yellow, purple, orange!)
dried or fresh herbs like oregano, dill or parsley, and for sure salt & pepper

I could go on forever, just wander through the aisles on the grocery store and think of everything as it would be chopped (or melted) and on a potato. If it seems acceptable in your mind's mouth... try it!
From: weeden at leland.Stanford.EDU (Kimberly Ann Weeden)
Date: 4 Mar 1997 11:27:18 -0800
garbanzo beans (rinsed, cold)
kidney beans (rinsed, cold)
brocolli (raw or slightly steamed)
cauliflower (raw or slightly steamed)
chili (hot)
jalapeno rings (from a jar or can ... fresh ones may be too spicy)
nf or low-fat cottage cheese
sour cream
various salad dressings for those who don't like sour cream

Obviously, not all these ingredients go together on the same spud. My current favorite topping combination is garbanzo beans and broccoli with salsa (OK, so I'm a health nut).

BTW, you could provide even more variety by giving people a choice between regular baked potatoes and baked sweet potatoes or yams. A baked garnet yam with cottage cheese and pepper.... yummmm, heaven!
From: The Roberts (moviebuf at
Date: Tue, 04 Mar 1997 21:55:35 +0000
Shredded mozzarella cheese with tomato sauce for a pizza-like potato.
Baby shrimp (that's a real improvisation!)
Sauteed peppers and onions
Black beans and salsa
From: mardi at (Mardi Wetmore)
Date: Wed, 05 Mar 1997 18:09:56 GMT
For a great low-fat topping combine 1/3 cup non-fat sour cream, 1/3 cup non-fat cottage cheese in a blender or food processor until smooth. Then stir in 1/4 cup crumbled gorgonzola or blue cheese.
From: Joe & Karen (kjjr at
Date: Wed, 05 Mar 1997 16:49:16 -0600
How about a green chile sauce with grated cheese on top...
From: macone at
Date: Tue, 11 Mar 1997 01:27:19 GMT
In the UK I've eaten "jacket" (baked) potatos with baked beans as a
topping. Was pretty good and relatively low fat too. Dan
From: Mary Elizabeth (beth at
Date: Sat, 15 Mar 1997 15:00:42 -0500
macone wrote:
> In the UK I've eaten "jacket" (baked) potatos with baked beans as a
> topping. Was pretty good and relatively low fat too. Dan

Along the same lines, we have a curried lentil recipe (from Madhur Jaffrey) that we like to put on top of baked potatoes and eat.
From: Karin Weber (webk at
Date: Mon, 17 Mar 1997 09:38:42 -0500
Instead of butter and sour cream on a baked potato, my favorite low-fat alternative is some fat-free ranch salad dressing. The baked bean idea sounds pretty good too, I'll have to try it.