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Loaded Baked Potato Board


  • 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


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!


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