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Favorite baked potato toppings?

foiegras Dec 11, 2007 11:47 AM

I've always liked barbeque sauce on baked potatoes, but recently when I had some leftover meatloaf glaze (chili sauce, brown sugar, mustard powder), I discovered I quite like it (along with real bacon bits, sour cream, and chopped scallions) on baked potatoes too.

Other favorites include taco meat (plus the usual fixins, like grated cheese & sour cream) on a baked potato, which the deli where I used to work served, or "barbeque" (made with ground bison).

What are your faves?

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    churchka RE: foiegras Dec 11, 2007 11:57 AM

    When I'm "dieting," I like salsa, green onions and low fat sour cream.

    When I'm "off the wagon," I like butter, sour cream, and broccoli. Lots of butter.

    2 Replies
    1. re: churchka
      torty RE: churchka Dec 11, 2007 01:18 PM

      I'm with you on the "dieting" option. For the other one I like creamed spinach with a ton of rough cracked pepper, or an Indian saag ($1 for a generous portion at the local Indian market - cheap lunch or dinner)

      1. re: churchka
        foiegras RE: churchka Dec 11, 2007 01:18 PM

        I only bother with baked potatoes when off the wagon ;)

        Forgot to mention, lately I've been buying these incredible "California purple" potatoes--brilliant jewel purple inside when baked and really gorgeous on the plate. I feel if they're purple there can be no doubt of their merit as a vegetable ;)

      2. dario.barbone RE: foiegras Dec 11, 2007 01:00 PM

        Chicken coronation and melted cheese.

        1 Reply
        1. re: dario.barbone
          alkapal RE: dario.barbone Dec 12, 2007 05:14 AM

          intriguing recipe. thanks. is it sort of savory and sweet? like the concept of curry with raisins in a dish?

        2. p
          piccola RE: foiegras Dec 11, 2007 10:06 PM

          Leftover Indian food, particularly daal, chana masala, baigan bharta or that spicy okra dish almost every restaurant has.

          1. j
            jjones21 RE: foiegras Dec 12, 2007 12:14 AM

            When I studied in Istanbul, I loved kumpir. See http://en.wikipedia.org/wiki/Kumpir
            I haven't tried it at home, though. I somehow doubt I could combine pickles and potatoes as well as the street vendors can. If you can execute it, kumpir is delicious!

            1. s
              smartie RE: foiegras Dec 12, 2007 06:02 AM

              tuna, corn and mayo mixed up and then grated cheese.

              1. e
                EmilyE RE: foiegras Dec 12, 2007 06:39 AM

                One of my favorites ways to serve a baked potato as a main course is to sautee onions, garlic, and peppers (a mix of colors if possible), then add diced, good quality ham, throw the topping on top of the potato, sprinkle with cheese and serve a dollop of sour cream on the side. Delicious!

                As a substitute to sour cream, I also love to place cottage cheese (the kind with chives already in it) on top. It's a little heartier and tastier than just sour cream. Nice light onion flavor.

                1. jcoz23 RE: foiegras Dec 12, 2007 06:51 AM

                  When I was in England a few years ago I went to a pub in Cornwall and had the best "jacket potato" of my life. They topped it with baked beans, cheddar, bacon and sour cream. There was a slight amount of sauce, too. I think it was HP, it tasted a bit more like a steak sauce than a bbq sauce...

                  1. h
                    howboy RE: foiegras Dec 12, 2007 07:59 AM

                    A big scoop of Sevruga.

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