Are we channeling the 1980’s for dinner tonight? Maybe.
But, this is NOT your grandma’s “Baked Potato Bar” dinner recipe.

We are replacing heavy fat-laden butter, bacon (or, in true 80’s style, bacon BITS) and sour cream with fresh vegetables, nutritional yeast (to cure that “cheesy” craving), herbs and our favorite cilantro-lime organic dressing. We are also roasting smoked paprika & chipotle rubbed organic chicken as a “topping” for those that want a little extra added protein. If you want to increase the plant-protein punch, simply drain and rinse a can of black beans and toss in with the veggies.

NOTE: there is a lot of chopping here so, we are grabbing our favorite store-bought dressing (we ordered this NEW product directly from the Tessemae’s website but, it is also available at some local grocery stores) that we are pulling out for this Sunday Night Supper.

Not Your Grandma’s Baked Potato Bar
Serves 4

4 medium-sized russet potatoes, washed
6 thin-sliced small organic chicken cutlets
olive oil
2 tablespoons Brothers Market Paprika Chipotle spice rub
2 crowns organic broccoli, cut into bite-sized pieces
1/4 red onion, thin sliced
1 red pepper, quartered & seeded, thinly sliced
1/2 bunch organic asparagus, cut into bite sized rounds
2 carrots, peeled, halved and cut into thin half-moons
4 scallions, rinsed and chopped
1 bunch chives, finely chopped
1 bottle NEW Tessemae’s Cilantro Lime Ranch dressing

Additional toppings:
nutritional yeast
turkey bacon
Greek yogurt
coarsely ground black pepper
Avocado slices


1. Preheat oven to 425 degrees. Poke potatoes with a fork (to release steam while they bake), wrap in foil, place on center rack and bake, until soft when pierced, about an hour or so.

2. Meanwhile, toss chicken cutlets in 1 tablespoon extra virgin olive oil and 2 tablespoons of Paprika Chipotle spice rub. Place on baking sheet lined with parchment paper and, on lower oven rack, bake for 30 minutes while potatoes are cooking (tip: set your kitchen timer for 30 minutes once you place potatoes in oven, then finish cooking potatoes while chicken bakes simultaneously).

3. While potatoes and chicken are baking, prepare broccoli, red onion, red pepper, asparagus and carrot. Place vegetables in a medium sized skillet, add 1 tablespoon of extra virgin olive oil, local sea salt (we prefer Duxbury Saltworks), black pepper, and sautéed on medium heat for 15 minutes util vegetables are crisp-tender. Set aside and let cool slightly.

4. Chop scallions and chives and set aside.

5. Once potatoes are soft and chicken is ready, remove both from the oven and set aside.

6. Thinly slice chicken cutlets and let cool.

7. CAREFULLY unwrap potatoes from tin foil (taking care to mind the hot steam that will escape), cut in half down the center, open and let cool slightly.

To serve:

We prefer to do this casual-family-style and have everyone grab a plate (or bowl), a potato and then load up on the veggies, chicken, scallions/chives, a sprinkle of nutritional yeast, Tessemae’s dressing, and other toppings your family loves (see note above for suggestions).

It might be 2020 but, we always enjoy a good 80’s flashback to a solid Baked Potato Bar – with healthy twists, flavorful substitutions and fresh toppings. Substitute sweet potatoes or half baby red potatoes and roast for “loaded french fry wedges”, too.