Not (Quite) Mother’s Dinner Party: Spud-tacular Tater Bar

DSP Dixie loves to entertain. But, we all know that. Her fellow DSPs always ask her how she can pull off parties all the time?

As mentioned prior, I am more of an “assembler” than an all out cook. Last weekend, we hosted family, friends and neighbors for a casual Saturday night dinner party and tried something new.

It worked. It was easy. And, best of all everyone had fun – including the “assembler” DSP Dixie. Everything was store bought, gluten free, and there was something for every taste.

Next time you have folks for dinner, set out DSP Dixie’s Spud-tacular Tater Bar!

  • Baked russet potatoes (I wrapped them in foil prior to baking so I could cook them beforehand and they would stay warm)
  • Baked sweet taters (gotta have them in the mix for the Southerns)
  • Sour Cream
  • Chives
  • Chopped bacon
  • Cubed ham
  • Shredded cheddar cheese
  • Sauteed spinach
  • Steamed broccoli
  • Sliced black olives
  • Chili (I bought several cans and heated them on the stove)
  • Butter
Russets take about a hour to roast at 375 and sweets take about 35-45 minutes. But, when your oven is stuffed like mine was, it takes more time. Just give them a squeeze and if they give real easily, they are good to go.
Set out all the fixens buffet style and let the guests pile on as much as they want. The good thing about this menu is that it suits even the most picky eater.
It’s truly DSP-proof and guaranteed to have guests finding what fits for them and the hostess enjoying all the praise!


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