Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large russet potatoes (10–12 oz each)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 6 tbsp unsalted butter
- 1 1/2 cups sour cream
- 1/3 cup chopped chives
- 1 1/2 cups salsa
- 1 1/2 cups crispy fried onions
- Broccoli-cheddar: 4 cups broccoli florets, 3 tbsp butter, 3 tbsp flour, 2 cups milk, 2 cups shredded sharp cheddar
- Chili: 3 cups prepared chili (or make quick chili in recipe below)
- Pulled pork: 3 cups cooked pulled pork + 1/2 cup BBQ sauce
Do This
- 1. Heat oven to 425°F. Scrub potatoes, dry, poke each 6–8 times with a fork.
- 2. Rub with oil, sprinkle with salt, and bake directly on the oven rack 60–75 minutes (to 205–210°F inside).
- 3. While potatoes bake, make broccoli-cheddar sauce and steam broccoli.
- 4. Warm chili over medium-low heat (or make quick chili); keep warm.
- 5. Warm pulled pork with BBQ sauce until hot; keep warm.
- 6. Set out butter, sour cream, chives, salsa, crispy onions, and warm toppings in bowls.
- 7. Split potatoes, fluff the insides, and let everyone build their own.
Why You’ll Love This Recipe
- Everyone gets exactly what they want, from classic butter-and-sour-cream to fully loaded chili or pulled pork.
- Easy hosting: most of the work happens while the potatoes bake.
- Budget-friendly, filling, and naturally customizable for different spice levels and diets.
- A great way to use leftovers (chili, pulled pork, roasted veggies, extra cheese).
Grocery List
- Produce: 6 large russet potatoes, 1 medium yellow onion (if making quick chili), 3 garlic cloves (if making quick chili), 1 large bunch chives, 12 oz broccoli florets
- Dairy: unsalted butter, sour cream, whole milk, sharp cheddar cheese
- Meat (optional): cooked pulled pork (or 1 lb ground beef/turkey for quick chili)
- Pantry: olive oil, kosher salt, black pepper, all-purpose flour, Dijon mustard, garlic powder, salsa, crispy fried onions, BBQ sauce, chili spices (chili powder, cumin, smoked paprika, oregano), crushed tomatoes, kidney beans, beef broth
Full Ingredients
Base Baked Potatoes
- 6 large russet potatoes (10–12 oz each; about 4 to 4 1/2 lb total)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper (optional, for serving)
Classic Cold Toppings (set out in bowls)
- 6 tbsp unsalted butter (1 tbsp per potato)
- 1 1/2 cups sour cream
- 1/3 cup chopped chives
- 1 1/2 cups salsa
- 1 1/2 cups crispy fried onions
Broccoli-Cheddar Topping (creamy sauce + broccoli)
- 4 cups broccoli florets (about 12 oz), cut into bite-size pieces
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese (about 8 oz), packed
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Chili Topping (choose one option)
- Option A (fastest): 3 cups prepared chili, warmed
- Option B (quick homemade, about 25 minutes):
- 1 tbsp olive oil
- 1 lb ground beef (90% lean) or ground turkey
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1/2 cup beef broth (or water)
Pulled Pork Topping (choose one option)
- Option A (easy): 3 cups cooked pulled pork, warmed
- 1/2 cup BBQ sauce (plus more to drizzle, optional)
- Option B (shortcut): 2 lb store-bought smoked pulled pork (refrigerated or from the deli), warmed, plus 1/2 cup BBQ sauce
Step-by-Step Instructions
Step 1: Heat the oven and prep the potatoes
Arrange an oven rack in the center of the oven. Preheat to 425°F.
Scrub 6 large russet potatoes well under running water. Dry thoroughly (dry skins crisp better). Use a fork to poke each potato 6–8 times all over so steam can escape.
Step 2: Oil, salt, and bake until fluffy
Rub the potatoes all over with 2 tbsp olive oil (you can use clean hands or a pastry brush), then sprinkle evenly with 2 tsp kosher salt.
Place the potatoes directly on the oven rack with a baking sheet on the rack below to catch any drips.
Bake at 425°F for 60–75 minutes, until the skins are crisp and the potatoes give easily when squeezed with an oven mitt. For best texture, check the internal temperature with an instant-read thermometer; aim for 205–210°F in the center.
Step 3: Make the broccoli tender-crisp
While the potatoes bake, prepare the broccoli. Bring a medium pot fitted with a steamer basket to a simmer with 1 inch of water, or set up a microwave-safe bowl with a splash of water and a cover.
Steam 4 cups broccoli florets until bright green and tender-crisp, 4–5 minutes. Drain well and set aside (excess water can thin your cheese sauce).
Step 4: Make the broccoli-cheddar sauce
In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp flour and cook, whisking constantly, for 1 minute (this cooks out the raw flour taste).
Slowly whisk in 2 cups whole milk until smooth. Bring to a gentle simmer and cook, whisking often, until thick enough to coat the back of a spoon, 3–5 minutes.
Turn heat to low. Add 1 tsp Dijon mustard, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Add 2 cups shredded sharp cheddar a handful at a time, whisking until melted and smooth.
Stir in the steamed broccoli, or keep broccoli separate and let guests add it on top of the cheese sauce (either way works). Keep warm on low, stirring occasionally.
Step 5: Warm (or quickly make) the chili
If using prepared chili: Place 3 cups chili in a small saucepan over medium-low heat. Cover and warm, stirring occasionally, until steaming hot, 10–12 minutes. Reduce heat to low to hold.
If making quick homemade chili: Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Add 1 lb ground beef and cook, breaking it up, until no longer pink, 6–8 minutes. Add 1 diced onion and cook until softened, 4 minutes. Add 3 minced garlic cloves and cook 30 seconds.
Stir in 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp kosher salt, and 1/2 tsp black pepper for 30 seconds. Add 1 (28 oz) can crushed tomatoes, 1 (15 oz) can kidney beans, and 1/2 cup beef broth. Simmer uncovered over medium-low heat until slightly thickened, 10–12 minutes. Keep warm on low.
Step 6: Warm the pulled pork with BBQ sauce
In a small saucepan over medium-low heat, combine 3 cups cooked pulled pork with 1/2 cup BBQ sauce. Stir occasionally until hot throughout, 8–10 minutes. Add a splash of water (1–2 tbsp) if it seems dry.
Keep warm on low until serving.
Step 7: Set up the build-your-own topping bar
Arrange the warm toppings (broccoli-cheddar, chili, pulled pork) on the counter or table with serving spoons. Set out the cold toppings in separate bowls: butter, 1 1/2 cups sour cream, 1/3 cup chopped chives, 1 1/2 cups salsa, and 1 1/2 cups crispy fried onions.
If you want the potatoes to stay hot longer, place a clean kitchen towel over them once they come out of the oven while you finish organizing the bar.
Step 8: Split, fluff, and serve
Using a sharp knife, cut a lengthwise slit down the top of each potato. Press the ends inward to open it up.
Fluff the inside with a fork, then add a pat of butter first so it melts into the hot potato. Let everyone top theirs with chili, broccoli-cheddar, pulled pork, sour cream, chives, salsa, and crispy onions as they like. Finish with black pepper if desired.
Pro Tips
- For crispier skins: Bake potatoes directly on the oven rack at 425°F and fully dry them after washing. Oil + salt on the skin is key.
- For extra-fluffy insides: Don’t wrap potatoes in foil. Foil steams the skin and can make the inside a bit dense.
- Keep toppings warm without stress: Hold chili, pulled pork, and cheese sauce on the stovetop over the lowest heat, stirring occasionally. If the cheese sauce thickens, whisk in 1–2 tbsp warm milk.
- Make it party-friendly: Use slow cookers on “warm” for chili and pulled pork, and a small slow cooker or insulated carafe for cheese sauce.
- Balance textures: Pair creamy toppings (sour cream, cheddar sauce) with something crunchy (crispy onions) and something bright (salsa, chives).
Variations
- Vegetarian loaded option: Skip pulled pork and use vegetarian chili (or black beans warmed with 1/2 tsp cumin and 1/2 tsp chili powder). Add extra broccoli-cheddar and salsa.
- Southwest bar: Swap salsa for pico de gallo, add pickled jalapeños, and include crumbled cotija or pepper jack instead of cheddar.
- Lighter dairy option: Use Greek yogurt in place of sour cream, and use 2% milk in the cheese sauce (it will be slightly less rich but still good).
Storage & Make-Ahead
Make-ahead: Chili and pulled pork can be made/warmed up to 2 days ahead and refrigerated in airtight containers. Reheat to 165°F before serving. Broccoli can be steamed up to 1 day ahead; refrigerate and rewarm in the cheese sauce or briefly in the microwave.
Leftovers: Store baked potatoes and toppings separately for best texture. Refrigerate potatoes (whole or split) and toppings in airtight containers for up to 4 days.
Reheating potatoes: For the best texture, reheat on a baking sheet at 400°F for 18–25 minutes (until hot in the center). Microwave reheating works (2–4 minutes per potato), but the skin will soften.
Nutrition (per serving)
Approximate, will vary by toppings. Per serving assuming 1 baked potato with 1 tbsp butter, 1/4 cup sour cream, and one hearty topping (about 1/2 cup chili or 1/2 cup pulled pork or 1/2 cup broccoli-cheddar): 520–780 calories, 18–35 g protein, 55–85 g carbs, 22–45 g fat, 6–10 g fiber, 900–1600 mg sodium.
