Whether you set up a toppings bar and let people choose their own, or serve them up ready to eat, I think your family will love these!
I used some of my favorite (and classic) toppings for my loaded baked potatoes, but you can get quite inventive with these if you are so inclined. You might try:
Pulled pork and smoked gouda
Chorizo, red onions, and queso
Pepperoni, mozzarella, and marinara
Potatoes are an incredibly flexible starting point for so many flavor combos! For this recipe, I blanch fresh broccoli, but you could absolutely use frozen broccoli if that’s what you have on hand.
MAKING IN ADVANCE AND REHEATING
Baked potatoes can be made well in advance, and they store magnificently in the fridge for up to a week.
While you can reheat them in the microwave in a pinch, reheating in the oven will give you a better texture on the skin, which I like. I reheat mine on a baking sheet at 350˚F for about 20 minutes, until they are just warmed through.
