menu close

Let’s Have a Baked Potato Party!

Turn an ordinary baked potato into something festive! This DIY baked potato bar will being your family together, while allowing kids to create their own flavors.

Little Sous Tips:

  • Safety first! Adult supervision is recommended for steps using the oven, and for squeezing the fully baked potatoes. Be sure that the potatoes are cool enough to handle (or use a kitchen towel for squeezing).
  • Choose potatoes that are similar in size so they cook evenly and in the same amount of time.
  • Experiment! A plain, baked potato is like a blank canvas. Use it to create your very own masterpiece.
  • Have fun! Coming together around meals is a time for sharing, listening and even trying new things.
Little Sous & Tillamook © Lauren V. Allen
Little Sous & Tillamook © Lauren V. Allen
  • Total Time: 2 hours
  • Yield: 4 servings


  • 4 large russet potatoes, scrubbed
  • 2 teaspoons extra-virgin olive oil
  • ½ cup Tillamook Cheddar (or Cheddar Jack) Shredded Cheese
  • ½ cup Tillamook Mexican 4 Cheese Blend Shredded Cheese
  • 4 slices cooked bacon, crumbled
  • cup chopped cilantro
  • 1 cup warm beef chili (or substitute cubed or pulled chicken)
  • Steamed and chopped broccoli
  • Chive Sour Cream (below)
  • Taco Compound Butter (below)
  • Garlic and Herb Compound Butter (below)
Chive Sour Cream*
  • ¾ cup Tillamook Sour Cream
  • ¼ cup mayonnaise
  • 1 garlic clove, finely chopped
  • Juice of half a lemon
  • 1 tablespoon chives, chopped
  • Salt and freshly ground pepper
BONUS: Taco Compound Butter**
  • 8 tablespoons (1 stick) Tillamook Unsalted Butter, softened
  • 2 teaspoons taco seasoning
BONUS: Garlic and Herb Compound Butter**
  • 8 tablespoons (1 stick) Tillamook Unsalted Butter, softened
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove, finely chopped
  • 3 tablespoons chopped parsley
  • 1 ½ tablespoons chopped basil or oregano


  1. Step 1

    * For the Chive Sour Cream, combine all the ingredients in a medium bowl and refrigerate for at least 1 hour to allow all the flavors to blend.

  2. Step 2

    ** For the Compound Butters, combine all ingredients in a bowl and blend with a rubber spatula. Roll into a log inside parchment or plastic wrap. Refrigerate for at least 1 hour before serving.

  3. Step 3

    To make the potatoes, preheat the oven to 400°F.

  4. Step 4

    Rub the potatoes with olive oil. Use a fork to poke a few holes in each one. Place the potatoes on a rimmed baking sheet and bake for 50 to 60 minutes, or until soft.

  5. Step 5

    Let the potatoes cool.

  6. Step 6

    When it’s time to serve the potatoes, cut them in half lengthwise and squeeze the ends together to open the potato.

  7. Step 7

    Serve with your favorite toppings and your choice of the compound butters and/or chive sour cream. Enjoy!