The Old-School Steakhouse Side I Turn Into A Full Meal

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When my husband and I were young newlyweds, around 2006 or 2007, we lunched at a now defunct fast-casual restaurant called Crispers. As far as I can remember, Crispers was a strictly Floridian phenomenon serving soups and salads, a la Panera or its ilk. That day, I ordered something that sounded intriguing — a loaded baked potato stuffed with pot roast. It was a magnificent specimen, a full meal in a plastic clamshell. Restaurant baked potatoes always taste good, but, even back in the Oughties, cooking was in my blood. As I enjoyed my potato, I thought to myself, "I can totally make this even better at home." And, thus, my passion for riffing on a loaded twice-baked potato and turning it into a one-plate dinner was born.

It should be said that I'm well aware this is not an original idea. Here on Foodie, we've discussed how to upgrade a baked potato with the addition of canned lentils. The internet is chockablock full of recipes for loaded potatoes. I've even spotted them at least once more when out to dinner at Jason's Deli. What I think I've done in almost 20 years of making these potatoes at home, however, is hit upon a formula that works for near-endless permutations, a way to use up fridge odds and ends, feed multiple guests with diverse dietary requirements, and make a really tasty plate, all at once. I'm going to go so far as to say that loaded potatoes are the perfect meal.

I like to toss my salted potatoes in the oven at least an hour before serving for nice, crispy skin, then get to work on the toppings. As an omnivore, I always make a meat option. When my vegetarian best friend is in town, however, I whip up some beans, seared tofu, or grilled halloumi. Regardless of your protein, I feel like it should be abundantly saucy for moisture and flavor. Think ground beef in taco seasoning, chicken swimming in barbecue sauce, diced ham with honey glaze, or buttery steak strips. Baked potatoes, after all, can be dry. 

Plenty of cheese is a must. Freshly-shredded cheddar is a workhouse, but I've also gone with melty queso, sliced American, or even goat cheese. Then, you need some veggies. Mushrooms, onions, bell peppers, and/or sautéed kale are all regulars on my potatoes. For all aspects of these unfussy potatoes, feel free to utilize what's in the fridge and needs to be used up.

For serving, I like to set up all the accoutrements on my kitchen bar so that folks can customize their potatoes. Sour cream and butter are must-haves for dressing the potato underneath, but crunchy toppings really bring this meal to life. Fried crispy onions, tortilla strips, and/or crispy jalapeños are all great options. Condiments such as ranch dressing, creamy horseradish, or salsa are the finishing touch. The end result is a towering custom potato that will tame even the fiercest appetite.