Anna Olson offers up several topping combinations to choose from — perfect for a Super Bowl party!

Baked Potato Buffet

6 Russet (bakers), Yukon Gold or sweet potatoes, washed & dried
1 1/2 cups coarse salt

1)  Preheat the oven to 350F.
2)  Spread the coarse salt into an oven-proof baking dish.  Pierce the potatoes with a fork and place them on the salt.
3)  Bake the potatoes for an hour to 90 minutes (time may vary depending on the size of the potatoes), turning the potatoes over after 40 minutes, and until the potatoes yield when gently squeezed.
4)  Slice open the potatoes and fill with your favourite toppings, or try some of the suggestions below.

Serves 6

Caesar Salad Baked Potatoes
(no lettuce here)
… for 8 potatoes …

1 x 8 oz package cream cheese
1/4 cup sour cream
2 tbsp lemon juice
1 clove garlic, minced
4 tbsp chopped green onion
1/2 cup finely grated Parmesan cheese
1/2 cup cooked diced bacon
cracked black pepper

1)    Beat the cream cheese with the sour cream and lemon juice.  
2)    Stir in the garlic, green onion, and parmesan.  
3)    Dollop this on each baked potato, sprinkle with bacon, and finish with black pepper.

Chicken Cordon Bleu Potatoes
… for 8 potatoes …

1/4 – 1/2 cup butter at room temperature
1 clove garlic, minced
salt & pepper
2 cups diced, cooked chicken
4 slices black forest ham, diced
2 cups grated Swiss cheese

1)  Beat the butter and garlic to blend and season lightly. 
2)  Spoon a little into each potato and mash in. 
3)  Sprinkle the chicken and ham onto each potato and top with Swiss.
4)  Return the potatoes to the oven until the cheese has melted and is bubbling, about 10 minutes.

Mediterranean Potatoes
… for 8 potatoes …

1 cup pitted kalamata olives
1/2 cup sundried tomatoes
3/4 cup chopped green onions
1 clove garlic, minced
1/2 cup  fresh basil leaves
1-2 tbsp Balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp capers
1/2 cup grated Parmesan cheese

1)    Pulse all the ingredients except the Parmesan in a food processor until coarsely blended. 
2)    Spoon a little on this filling onto each potato and top with grated Parmesan.

Courtesy Anna Olson
http://annaolson.ca/