Fire-Roasted Potatoes and a Potato Bar

When I meal plan each week I always try to take into account food items that can be used over two meals, especially with items that you know there will be leftovers of, or dishes that I can cook double the amount and use for a different meal.

One night last week I made homemade chili with cornbread for dinner.  The following night, we lit the firepit outside and once the coals were hot, I fire-roasted potatoes, that we could use the leftover chili on to create a completely different dish, along with a variety of other toppings.

To prepare the potatoes:

1. Wash the potatoes and pat dry with a clean towel
2. Pierce potatoes with a fork
3. Brush potatoes with melted butter
4. Wrap in aluminum foil

Fire-roasting the potatoes:

1. Light a firepit or fireplace until coals are hot
2. Place each aluminum foil wrapped potato under the coals
3. Cook for approximately 1 hour.  Remove a potato carefully using tongs from the coals after about 45 minutes to ensure they are cooking through, you can check them by piercing with a skewer or roasting fork (you will be able to feel if they are still hard inside or whether they are becoming soft). 

Toppings:

I placed out an assortment of toppings including:

1. Leftover chili (from dinner the evening before)
2. Bacon (which I had pre-cooked in the oven on a cookie tray)
3. Baked beans (my favorite are Heinz Baked Beans which are generally available at World Market or Fresh & Easy)
4. Mushrooms
5. Shredded mild cheddar cheese
6. Sour cream
7. Chives and green onions

Here are some more topping ideas too:

1. Fresh tomatoes (chopped)
2. Spinach
3. Slices of butter
4. Black beans
5. Corn kernels
6. Ham
7. Grilled sausage slices
8. Coleslaw
9. Cream cheese
10. Leftovers – such as casseroles, bolognese sauce, meatballs

What toppings do you love on baked or fire-roasted potatoes?

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