HOME > Chowhound > Home Cooking >

What is your favorite sauce to pour over baked potatoes?

Hank Hanover Feb 25, 2011 06:16 AM

I have been wanting to make some baked potatoes as a quick main dish. I want a sauce to smother them with.

I can think of a few possibilities like cheese and broccoli sauce or chili or even mushroom marsala sauce.

Do you folks have any ideas. Please feel free to post the recipe.

Thank you

  1. Click to Upload a photo (10 MB limit)
  1. chefathome RE: Hank Hanover Feb 25, 2011 01:16 PM

    Baked potato fan here! Hollandaise, bolognese, red or green pesto, green peppercorn, crab mornay, dill cream sauce. When I go to the UK I love jacket potatoes with tuna and so on. One of my ultimate favourites includes a cheese leek sauce, not really saucy, but a yummy topping nonetheless...http://www.secretsauce.co.uk/meat-pou...

    1 Reply
    1. re: chefathome
      chefathome RE: chefathome Feb 26, 2011 09:49 AM

      Oh, and another favourite (only when in the UK!) is baked beans. For some reason it just works!

    2. monku RE: Hank Hanover Feb 25, 2011 01:22 PM

      Used to go to this restaurant where they served a huge baked potatoe with a choice of cheese sauce or chicken gravy....the chicken gravy tasted pretty good on it.

      1. monavano RE: Hank Hanover Feb 25, 2011 01:25 PM

        Wow, I haven't made this is years, but I used to bake and split my potato and nuke one of those broccoli with cheddar sauce frozen thingies for a topping. Every gal on a diet knows this one ;-)
        I'm pretty old school now and I use butter and sour cream. Sometimes A-1 sauce for dipping the skins.

        1. Hank Hanover RE: Hank Hanover Feb 26, 2011 05:27 AM

          I found this article on "101 toppings for jacket potatoes: at http://www.squidoo.com/best-baked-pot...

          I didn't realize they were called "Jacket Potatoes". I just thought that was some stupid name Paula Dean had come up with. I should have realized that she had picked up the term from her trip to England.

          6 Replies
          1. re: Hank Hanover
            Wtg2Retire RE: Hank Hanover Feb 26, 2011 06:31 AM

            My mother always called potatoes either boiled in the jacket or baked in the jacket. She was not English and had never been to England.

            1. re: Hank Hanover
              blue room RE: Hank Hanover Feb 26, 2011 09:09 AM

              I always understood a potato "in its jacket" to mean a potato peeled like the picture below.
              Actually creating a "jacket", as if it were on a little man. A strip of peel removed around the middle of the potato. Then it gets boiled. I usually do this with round red potatoes, medium sized. Little "red jackets".
              See what I mean? Anyone else know of this?
              Learned it from my dad, who grew up in Albany, New York, 1920s. Irish father, German mother.

              1. re: blue room
                Wtg2Retire RE: blue room Feb 26, 2011 12:35 PM

                My mom never cut a strip of peel off the potatoes for either boiled in the jacket or baked in the jacket.

                1. re: Wtg2Retire
                  blue room RE: Wtg2Retire Feb 26, 2011 02:08 PM

                  I'm beginning to think my father made it up to amuse the kids? Searching online, I found this instruction:
                  "If using new potatoes, peel a strip of skin from the center of each." It's from a Better Homes and Gardens recipe for Beef Pot Roast. But it doesn't mention jackets, or why you'd do that.

                  1. re: blue room
                    bushwickgirl RE: blue room Feb 27, 2011 08:02 AM

                    I've always thought of a jacket potato as one baked or boiled in their jackets (skins) but not necessarily peeled.

                    Cutting off a strip allows the potato to boil without bursting open. It's not a big deal in potato cookery, but I do it sometimes when I'm boiling potatoes, especially new or redskins. Plus it looks nice if you make a little striped crisscross or other design on the skin. A black tie jacket, if you will.

                2. re: blue room
                  chef chicklet RE: blue room Feb 27, 2011 08:41 AM

                  My mom, from Peekskill born 1928 always called baked potatoes with the skin (is there any other way???) potatoes in their jacket. She would encourage us to eat the "jacket" because it was so good for you. She would sometimes boil new baby potaotes and leave the "jacket" on. So no matter what style she cooked them, if the skin was left it became the "jacket". Way to go mom!

              2. bushwickgirl RE: Hank Hanover Feb 26, 2011 06:00 AM

                I do like the tuna sauce that chefathome mentioned. Creamed eggs are good. Aside from broccoli and cheddar sauce or mushrooms, "jacket" potatoes scream creamed chipped beef, hold the toast.

                Sometimes I just put mayo and celery seed on them for a trashy but tasty sort of lunch.

                1. Emme RE: Hank Hanover Feb 26, 2011 09:10 AM

                  Chicken Pot Potatoes... create chicken pot pie filling as usual and serve over baked pots...potatoes!

                  1. todao RE: Hank Hanover Feb 26, 2011 09:20 AM

                    Shrimp scampi sauce with extra butter drizzled over all.

                    1. al b. darned RE: Hank Hanover Feb 26, 2011 09:29 AM

                      Blue cheese or ranch dressing. Bacon is always good, but must be accompanied by either of the former or cheese.

                      1. ipsedixit RE: Hank Hanover Feb 26, 2011 09:45 AM



                        Sriracha + Honey Mustard

                        Clam Chowder

                        Beef stew

                        1. chefj RE: Hank Hanover Feb 26, 2011 10:27 AM

                          I love this Peruvian sauce

                          2 Replies
                          1. re: chefj
                            mariacarmen RE: chefj Feb 26, 2011 04:38 PM

                            ooh, love papa a la huancaina! haven't made it in years.

                            1. re: mariacarmen
                              chefj RE: mariacarmen Feb 27, 2011 08:22 AM

                              Something about the combo of chilies, cheese and peanuts.

                          2. tim irvine RE: Hank Hanover Feb 26, 2011 03:18 PM

                            chopped BBQ brisket in (BBQ) sauce and jalapeno slices is pretty popular here in Austin. I love it, but my favorite way is just rinsed, salted liberally while the skin is wet, and baked. I am about to go pop a few in the oven. I serve them with butter, salt, and pepper. Of course the skins are the best part. Actually I have tried just about everything savory with baked potatoes and so far have liked them all.

                            1. p
                              piccola RE: Hank Hanover Feb 26, 2011 04:17 PM

                              It's not exactly a sauce, but I like dal on baked potatoes. I also like them with salsa or romesco sauce.

                              1. Windy RE: Hank Hanover Feb 26, 2011 05:24 PM

                                Romesco sauce, if you make them like patatas brava. You can make Romesco or buy it in an international grocery.

                                My grandmother used to empty out baked potatoes and restuff with mashed potatoes and spinach. You could add milk or butter, or not. Put back in the shell and add a little cheese. It was apparently the only way my uncle would eat greens.

                                1. 4
                                  4Snisl RE: Hank Hanover Feb 26, 2011 08:45 PM

                                  Leftover tikka masala sauce.

                                  Creamed spinach.

                                  Sofrito sauce.

                                  Sauteed mushrooms with a little broth and neufchatel or goat cheese melted in to make it creamy.

                                  Tonnato sauce.

                                  Not a sauce really.....but just a poached egg or cottage cheese with some minced herbs or scallions on top is nice.

                                  1 Reply
                                  1. re: 4Snisl
                                    oakjoan RE: 4Snisl Feb 26, 2011 10:00 PM

                                    I sometimes bake potatoes, cut them in half lengthwise , mix the potatoes with green onions and sour cream, salt and pepper, sprinkle with parm. cheese or cheddar, and put them under the broiler until everything melts and browns. I also like the potato "meat" mixed with cheddar, green onions, and chopped up bell peppers, then broiled.

                                  2. chef chicklet RE: Hank Hanover Feb 27, 2011 08:45 AM

                                    I can remember a little place back in the late 70s called "Hot Potato" they served baked potatoes as a main filled with your choice of sauces and meats. My favorite- the Beef Bourguignon. A delicious sauce with beef cubes, and carrots, onions. I'd make it differently than the way they did, using red wine, and bacon, pearl onions,etc.

                                    2 Replies
                                    1. re: chef chicklet
                                      Wtg2Retire RE: chef chicklet Feb 27, 2011 11:52 AM

                                      Oh my goodness. This sounds wonderful. I don't know why I never thought of it. Thanks for the idea.

                                      1. re: chef chicklet
                                        piccola RE: chef chicklet Feb 27, 2011 05:22 PM

                                        There was a place like this across the street from the university where I did my undergrad. You could get baked sweet potatoes, too, and they had tonnes of vegan sauces/toppings as well as the "regular" ones. I wonder if it's still there.

                                      2. Barbara76137 RE: Hank Hanover Feb 27, 2011 05:33 PM

                                        I will bake a bunch on the weekend since they are are a great lunch at work or side or main at home.

                                        I love non-fat plain greek yogurt and I'll top them with that and a ton of fresh herbs. I also will sautee mushrooms with garlic & herbs in butter for something more decadent. Crumbled gorgonzola is also good.

                                        1. b
                                          basketwoman RE: Hank Hanover Feb 27, 2011 06:13 PM

                                          Pulled pork with BBQ sauce goes great atop baked potatoes. Make enough pork for sandwiches another night. 2 main dishes from one meat. (You can cook the meat in your crock pot while you're at work.)

                                          1. b
                                            brooklynkoshereater RE: Hank Hanover Feb 27, 2011 06:16 PM

                                            i make a truffle sauce that Iove on almost anything potato -

                                            Show Hidden Posts