The Giant Spud at McAlister’s Deli is a singular dish because it’s double the size of any conventional loaded baked potato. That’s not marketing hyperbole, nor is it the result of a horticulturalist’s rogue experiment. The Giant Spud is actually two large russets pressed together, baked, split and loaded up to the max. And, as a signature favorite for more than 30 years at the fast-casual chain with 550 restaurants in 30 states, this sizable dish represents a mere fraction of the breadth of opportunity baked potatoes can deliver to foodservice operations across a wide variety of concepts and cuisines.

Baked potatoes aren’t necessarily trend-forward; they aren’t making moves on modern menus—yet. Instead, they are packed with potential to expand beyond expected applications at the steakhouse, the barbecue joint and the family diner. And considering they hit the trifecta of comfort, value and ease of execution, exploring options to introduce or elevate baked potatoes is a smart strategy in today’s economic climate.

In order to successfully seize the opportunity, menu developers first need to understand current barriers to expansion. “The biggest headwind isn’t the potato itself; it’s the way it’s prepared,” says Adam Moore, chef and president of Flashpoint Innovation, a Chicago-based consultancy providing food and beverage strategy and development. He cites a dual challenge at work: one of perception and one of implementation.

First, potato-based innovation is subject to the ongoing tug-o-war between health and indulgence. “It’s what we grapple with. It’s like the salad at McDonald’s—everyone ‘wants’ it, but no one buys it,” says Moore. This leads to the second preparation challenge: consistent quality. “Consumers are going to ask themselves, ‘Is it worth the calories?’ If the baked potato is served the best way, if it looks indulgent and delicious then, yes, it is,” he notes, explaining that plate appearance is key. “A preparation may sound delicious, but what does it look like by the time it gets to the table? A baked potato with simple sour cream, cheese and onions that sits beneath a heat lamp too long is going to look bad.”

The initial step is to start with the best grade of potatoes. Admitting to a “shameless plug,” Moore is partial to Idaho russets for their high quality, minimal blemishes and brand equity. If menuing baked potatoes as an LTO, sourcing potatoes harvested at the top of the season will yield the pick of the crop. Proper preparation also means guarding against overcooking, he cautions. “That will start you off in a bad place.”

The next step is to explore innovative ways to treat the skin and flavor the flesh with high-impact ingredients that can easily take baked potatoes to the next level.

Photo Credit: Hatchet Hall

The Loaded Baked Potato Gnocchi at Hatchet Hall uses potato flesh to create gnocchi, while the potato skins are fried and dehydrated for a crispy garnish.

Spins on the Skin

Moore encourages menu developers to look to the components of the baked potato when casting for the culinary levers that spark innovation. Start with the exterior, a layer some customers regard with a deep-set wariness about its edibility.

Recalling an approach used by a large chain, Moore says success can be found in simple but consistent execution. “They would wash the potatoes prior to baking, then use a spray bottle with vegetable oil to coat the skin before seasoning it with kosher salt. The open-air bake time was calculated for the size of the potato and to produce a golden, crispy skin and nice, fluffy interior. The customers at this chain regularly ate the skins,” he says.

Play with herb-infused oils, Moore suggests. “A rosemary-thyme olive oil, a rosemary-garlic vegetable oil or a chile oil—each will impart different flavor notes on the skin,” he says. “Be sure to factor in other differentiators, like the higher burn point of olive and vegetable oil or the flavor boost from clarified butter.”

Dry ingredients present other topical seasoning options for the skins, says Moore. “Coat the potatoes with dried herbs, fresh herbs and cheeses like Parmesan.”

Convey the unique qualities of your elevated baked potato skin by borrowing the charmingly evocative term “jacket potatoes,” used in the United Kingdom, in your menu descriptions, social media posts and other marketing.

To Top It Off

Baked potatoes are a great carrier for the robust flavors of accompanying ingredients. The runway for flavor innovation is long, with the opportunities cast into numerous categories, from premium cues to global profiles.

“In general, you want to look at toppings that drive richness and moisture,” says Moore. “Think creams, cheeses, gravies, juicy meats. Stay away from dry ingredients like lettuce and raw vegetables. I’d even avoid raw onions and bell peppers—cook those first.” If you want to temper the level of indulgence, add acidity instead of fat, he advises. “Pickled onions and other vegetables can brighten up the flavor and the aesthetic of a baked potato. Consider other fun ingredients that will drive color through sauces and garnishes.” Don’t count out textural interest either, he says, pointing to crunchy toppers like fried onions and jalapeños or freeze-dried cheeses.

Since the base ingredient is cost-effective, chefs have greater leeway to load baked potatoes with more premium toppings. “Instead of sour cream, use crème fraiche. Use trim from Wagyu and Angus cuts as a topping on their own or to create a rich, gravy topping. Swap cheddar for artisan cheeses. Play with different types of alcohol, maybe make a beer gravy using Boston lager,” suggests Moore. Leverage those premium cues accordingly. “If you have a caviar program, call out the use of salmon or smoked trout roe, demonstrating this as a more cost-effective way to bring that luxury forward. And always incorporate brand names in your menu descriptions and marketing to drive value.”

The global flavor pantry is propelling most menu innovation today, and baked potatoes are well-positioned to carry those trends. Lean into the popularity of Mexican cuisine with toppings that reference birria, carnitas and al pastor, Moore says. To leverage interest in Asian influences, look to curries, plus seasonings like furikake and Chinese Five Spice. “Incorporate the Korean jangs into traditional baked potato toppers, like adding gochujang to sour cream,” he suggests. Build umami with miso and review the ingredients in rice and noodle bowls for further inspiration. For a Mediterranean profile, “Could you do a cacio e pepe-style baked potato to capture that trend?” he muses. Also, be sure to explore today’s popular seasonings, such as everything bagel, ranch dust and Sriracha powders.

The bottom line when it comes to toppings, Moore says, is don’t settle for basic. “Turn it up!”

Photo Credit: McAlister’s Deli

The Giant Spud, a signature dish at McAlister’s Deli, is available in five flavor varieties, including this Chipotle Chicken and Bacon option, which features grilled chicken, bacon, cheddar-jack, chipotle ranch and green onion. 

In-Market Inspirations

McAlister’s Chef Brock Peek says the idea to combine two russet potatoes to create the Giant Spud was created to deliver value to the customer. “Our Spuds are often eaten as a meal,” he says. There are five signature dishes on the menu at all locations: the Justaspud (plain with sour cream and additional toppings on the side), the Black Angus Roast Beef Spud, the Chipotle Chicken and Bacon Spud, the Veggie Spud and the fan-favorite Spud Max. “The Spud Max takes our baked potato to the next level in both heartiness and flavor,” says Peek. “It features ham, turkey, bacon, cheddar jack, green onions, black olives and sour cream, but you can’t go wrong customizing it to your liking.”

Spuds are often included in seasonal limited-time offerings at McAlister’s. “We lean into certain holidays to promote LTO spuds, like St. Patrick’s Day and then Spud Month in September.” Flavor profiles used in LTOs often get additional traction across other menu items. Peek cites a Chicken Bacon Ranch offering that extended to a sandwich, a flatbread and a spud. “We’re looking at following a similar cadence for our summer LTOs next year.”

The menu at The Baked Potato Jazz Club, Studio City, Calif., riffs on the classic baked potato in a manner reflective of its eclectic live music performance calendar. There are more than 20 variations, including a chef’s nightly special and a build-your-own option. Curated menu varieties include the Maple Ham, Corn and Pineapple Potato, the Chicken Parm Potato, the Marinated Steak Potato, the Egg and Maple Ham Potato and the Philly Cheesesteak Potato. Each baked potato is served with a side salad.

Spudz, with two locations in Georgia, is a niche quick-serve concept that promotes custom builds using a base of an Idaho baked potato, mashed potatoes, redskin potatoes or sweet potatoes. (Note: No fries on the menu!) Signature dishes include the Bacon Overload (baked potato, smoked bacon, red onions, scallions, smoked Gouda and a chipotle aïoli), the Macho Nacho (baked potato, ground beef, three-pepper mix, jalapeños, roasted corn, cilantro, sour cream and cheddar sauce) and the Heavy Veggie (baked potato, fresh broccoli, roasted corn, cilantro, garlic, jalapeños, red onions, scallions and sour cream with a roasted pepper aïoli).

Two Los Angeles-area restaurants play with the concept of a deconstructed baked potato. At Hatchet Hall, which blends Southern cuisine with a California influence, the Loaded Baked Potato Gnocchi is accompanied by white cheddar, bacon, black pepper, chives, crème fraiche and crispy dehydrated potato skins. The flesh of baked potatoes is scooped out to create potato gnocchi, while the skins are fried and put in a dehydrator to make extra crispy. Meanwhile the Loaded Baked Potato Dumplings at Midwestern-influenced Agnes Restaurant & Cheesery is a tribute to the baked potato bar. The gnocchi-style dumplings are tossed with beurre monte, house-cured bacon bits and lemon zest and then topped with cheddar, sour cream, chives, broccoli and crispy shoestring fries. Chef Thomas Kalb has characterized the dish as a level-up of top-your-own baked potatoes that his mother would serve the family on cold winter nights in Iowa.

What’s Moore’s personal go-to baked potato as a final call to get in the action? His instinctual response: “Just a perfectly baked high-quality potato with a little bit of sour cream and butter for balance.” After a moment, he continues: “But my chef-y answer? Fill it with smoked trout roe, sour cream, chives and a Koji crème fraiche.”