Game Day Baked Potato Buffet Food
BUFFET POTATOES
Buffet Potatoes are great just as the name says for your buffet. Also, wonderful to have in the refrigerator to reheat when making as many dishes ahead is helpful. We love it with ham, turkey, and brisket. Also, great for potluck dinners. Note: I always use 98% fat free soups and always use fat free sour cream in any recipe that calls for soup and/or sour cream. If you are watching the fats, you might enjoy some of my other casseroles. I love easy casseroles!
Provided by eHelen
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Thaw potatoes 45 minutes before assembling.
- Combine potatoes with butter, onion, soup, sour cream and cheese in 13" X 9" X 2" baking dish.
- Sprinkle with bread crumbs.
- Bake one hour at 350 degrees.
- Serves 8-10.
Nutrition Facts : Calories 455.5, Fat 25.6, SaturatedFat 15.7, Cholesterol 73.7, Sodium 656.9, Carbohydrate 41, Fiber 2.4, Sugar 5.9, Protein 16.5
BAKED POTATO BUFFET
If you are having a buffet, think of baked potatoes. Serve them along with three toppings to choose from. Also, this idea makes a great gift to pass along to someone. Decorate a basket and a sign saying "Baked Potato Kit" and in it put 6 baking potatoes and little jars of toppings which you have labeled and tied with pretty twine.
Provided by Mimi in Maine
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In three small bowls combine ingredients for each topping; stir till well-blended.
- Cover and store in refrigerator till ready to use.
- About 3/4 hour before use, take them out of the refrigerator.
- If you are using them as a gift, give all three with the potatoes.
- If you are making these for a buffet, you may want to make extra topping to fit your guest list.
- NOTE: Bacon-Cheddar = 1 1/2 cups; Garlic-Pepper = 1/2 cup; Salsa = 1/2 cup.
Nutrition Facts : Calories 298.3, Fat 29.9, SaturatedFat 18.7, Cholesterol 74.9, Sodium 302.2, Carbohydrate 3.9, Fiber 0.5, Sugar 0.5, Protein 5.1
GAME-DAY TWICE BAKED POTATOES
This is a recipe I developed one Saturday when wanted something hearty to munch on while watching football (Roll Tide!). These go well with a six pack of beer and friends.
Provided by GinGin -
Categories Lunch/Snacks
Time 1h20m
Yield 20 halves, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Bake potatoes, 400 degree oven 50 minutes- 1 hour.
- While they are baking make Ranch dip according to packet and put in fridge.
- Let potatoes cool to where you can handle them and cut in half.
- Scoop out middle of potatoes (I used a melon baller) and put in a bowl. Place hollow skins back on baking sheet to be filled.
- Take about 1/4 cup of the ranch dip ( more to taste but save some for dunking!) and mix into potatoes.
- Also add half of the bacon crumbles, a handful of cheese and salt and pepper to taste. Should resemble loaded mashed potatoes right now.
- Use Icecream scoop to load potato mixture back in to the skins.
- Top with remaining green onions, bacon and top with the cheese.
- Place back in the oven about 15-20 minutes until the cheese is melted.
- Serve with the remaining Ranch dip.
Nutrition Facts : Calories 410.4, Fat 28.4, SaturatedFat 15.9, Cholesterol 65.6, Sodium 333.7, Carbohydrate 26.5, Fiber 3, Sugar 1.4, Protein 13.3
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