A Build-Your-Own Baked Potato Bar With All the Good Stuff

Time for another New Mom Meal, and this one is a loaded baked potato bar!

This is one of those meals that feels cozy, filling, and so easy for everyone to make their own. I baked a big batch of crispy-skinned potatoes, added taco beef and beans, steamed broccoli, all the toppings, a Caesar salad, chips, fruit and veggies with dips, monster energy balls, and red velvet whoopie pies for dessert.

Basically, dinner is handled. And snacks. And dessert. And probably lunch the next day too. 🙌

I love a baked potato bar for a meal drop-off because it is SO customizable. Kids can keep things simple with butter and cheese while adults can load theirs up with taco beef, broccoli, sour cream, bacon, jalapeños, and all the extras.

It’s hearty without being complicated, and everything can be packed separately so nothing gets soggy or weird in the fridge! (YAY!!)

And honestly, this is such a good dinner for your own family too. Set everything out, let everyone build their own potato, and call it dinner!

For the main container, I packed a big batch of baked russet potatoes.

To make them, preheat the oven to 425°F and line a baking sheet with parchment paper. Scrub the potatoes well, then use a fork to poke a few holes in each one. Rub the potatoes all over with extra-virgin olive oil and sprinkle generously with sea salt.

Bake for 45 to 60 minutes, or until the potatoes are fork-tender and the skins are crisp.

I love baking potatoes this way because the skins get salty and crisp while the insides stay soft and fluffy. They’re perfect for loading up with all the toppings. That said, if you want baked potatoes in half the time with a nice caramelized edge, you’ve got to try my viral baked potato recipe!

I also made steamed broccoli because broccoli and baked potatoes just belong together.

To steam broccoli, cut the broccoli into small florets and add them to a steamer basket over a pot with about 1 inch of simmering water. Cover and steam for 4 to 5 minutes, or until the broccoli is bright green and tender-crisp. You can also microwave it in a bowl with a splash of water, covered, for about 3 to 4 minutes.

Once it’s done, I like to season it with a little salt and pepper. Keep it simple because it’s going on a loaded potato with plenty of other good stuff.

For the heartier topping, I made taco beef and beans.

This is what makes the baked potatoes feel like a full dinner instead of just a side dish. It’s savory, saucy, filling, and so good spooned over a hot potato.

To make it, heat 1 tablespoon olive oil in a large pan over high heat. Once the oil is shimmering, add 1 pound lean ground beef. Let the beef sear and brown before crumbling it with a wooden spoon and cooking it all the way through.

Reduce the heat to medium and add 2 teaspoons minced garlic and 1 packet taco seasoning. For even more flavor, use my homemade taco seasoning. Stir until everything smells fragrant, about 1 minute.

Add 1/2 cup mild picante sauce or salsa, scraping the bottom of the pan to get all those browned bits. Then stir in 1 can chili beans, undrained. Let everything simmer on low for 15 to 20 minutes, stirring occasionally, until it’s thick, warm, and ready for potatoes.

This is the fun part.

In a separate container, I packed:

• Extra-sharp Cheddar cheese
• Sour cream
• Green onions
• Red onion
• Bacon bits
• Jalapeños
• Cilantro
• Kerrygold Pure Irish Butter
• Taco beef and beans

Extra-sharp Cheddar is my favorite here because it adds so much flavor without needing a ton. Since it has a stronger, sharper flavor than mild Cheddar, a little goes a long way.

I’d add this note to the meal:

I also packed a Caesar salad to go with the potatoes.

This is such a good side because it’s fresh and crunchy, but still feels classic and comforting with the rest of the meal. I like packing the breadcrumbs, dressing, and Parmesan on the side so the lettuce stays crisp.

Right before eating, toss everything together and it’s perfect.

I also added fruit and veggies with a cream cheese fruit dip and veggie dip. The potatoes are hearty, so having something fresh and colorful on the side is perfect.

Also, maybe it was just me, but all I craved after my three births was some good fruits and veggies that were already cut and prepped!

For an easy salty side, I added a container of Lay’s potato chips.

Because yes, we are doing potatoes with more potatoes, and is there any other way?!

Chips are easy, kid-friendly, and always disappear. They’re also great for snacking while everyone is assembling dinner.

For a snack, I packed my fave monster energy balls.

These are such a fun little extra because they feel like a treat, but they’re also filling and easy to grab. Perfect for kids, perfect for a quick snack, and perfect for a mom who needs something fast between feeding everyone else.

And for dessert, I made red velvet whoopie pies.

Soft red velvet cookies with a sweet, creamy filling in the middle. They’re cute, a little extra, and such a fun dessert to send with a meal.

I love doing whoopie pies for meal drop-offs because they’re easy to grab, easy to share, and feel special without needing plates and forks.

Full recipe below for paid subscribers 👇

A few little extras that make this meal easier:

• Disposable containers
• Labels for the toppings
• Paper plates or bowls
• Napkins or paper towels
• Drinks for the kids
• A short reheating note

None of these are required, but they make the whole meal feel easier for the person receiving it.

And that’s the meal! A loaded baked potato bar with crispy baked potatoes, taco beef and beans, steamed broccoli, all the toppings, Caesar salad, chips, fruit and veggies with dips, monster energy balls, and red velvet whoopie pies.

It’s cozy, filling, kid-friendly, and so easy for everyone to make their own.

Bring the whole thing to a friend, make a few pieces of it, or set it up for your own family dinner.

XOXO, Chelsea

And now for the red velvet whoopie pies…