The Ultimate Loaded Baked Potato Board

Charcuterie style boards are my new favorite thing, especially during quarantine. We are eating in more and they are an easy and fun way to feed the whole family and offer lots of options.

Since today is Superbowl Sunday and I wanted a fast meal idea for my kids and I, I created this Loaded Baked Potato Board. It was a hit and we ate just about everything on the board! Scroll down for my favorite recipe for baked potatoes and all the topping ideas to create your own Ultimate Loaded Baked Potato Board at home. 

Print Recipe

Loaded Baked Potato Board

Ingredients

• 4 large Russet Baking potatoes
• sea salt
• olive oil for coating
• 4 slices bacon cooked and chopped
• 8 slices pepperoni
• 1 cup shredded cheese
• 1/2 cup sliced turkey or chicken chopped
• 1/4 cup butter softened
• 1/4 cup sour cream
• 1/4 cup black olives sliced
• 2 oz soft cheese like blue or goat crumbled
• 1/2 onion yellow or red, diced
• 2 cups of chili
• 1/4 cup pickled jalapenos sliced
• salt back pepper, garlic salt, for topping

Instructions

For the potatoes:

• Preheat oven to 425 degrees.
• Line a baking sheet with aluminum foil.
• Poke a few holes in each potato with a fork.
• Rub cleaned potatoes all over with olive oil then sprinkle on all sides with sea salt.
• Bake for 60 minutes. Remove from oven and let cool slightly.
• Slice open in the center only (do not cut in half) and fluff the insides with a fork.
• Place potatoes in the center of a platter or serving board.
• Add toppings in bowls surrounding potatoes.
• Be sure to add serving spoons and knives.
• Serve warm and dig in!

Notes

Other optional toppings not pictured: cooked broccoli, black beans, diced tomatoes, ranch dressing, barbecue sauce.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

Poke a few holes in each cleaned potato then rub all over with olive oil and sprinkle on all sides with sea salt.

Bake at 425 degrees for 60 minutes on a lined baking sheet. Let cool slightly then cut open in the center and fluff potatoes with a fork.

While the potatoes bake, prep all toppings. I used precooked bacon and just heat and chop.

I also cheated this time (Mom life) and bought a large chili from Wendy’s!

Also shred your cheese (I like to have two varieties like cheddar and blue or goat cheese), and cut up any other cooked meat you want to serve.

I chose turkey lunchmeat but diced chicken is also a tasty option along with pepperoni and sausage. 

How gorgeous is this spinning charcuterie board my husband made for me?

I love it and it was the perfect size for my loaded potato board!

Add warm potatoes to the center of your serving board. 

Add toppings in bowls around the potatoes. 

Be sure to add mini serving spoons and spreaders. I also like to add seasonings either beside the board or in little bowls. 

Serve warm and dig in!