When making a bunch of potatoes, I like to do them in a crock pot. (I prefer red potatoes, but you can make these the same way if you use traditional russet ones.) Just wash the potatoes, dry them, stab them repeatedly with a fork, rub on a little EVOO and some salt, and then wrap in foil. I sprinkle some water into the bottom of the crock pot (for steam? Not sure if that's really necessary, but in my mind I always like SOME kind of liquid in the pot...) and then cook on HIGH for about 3.5 hours (or low for 6-7 if you have more time). The nice thing about the crock pot and foil is that it will keep the potatoes warm for a long time even after they're done cooking, so these are great for an event where people are coming and going and everyone may not eat at exactly the same time.
Next up - the toppings bar. This is the best part.
I have to say, the big winner of the night was definitely the warm spinach artichoke dip smeared on the potato (this dip in particular was from Costco if you need a recommendation) - it was AMAZING. I would highly recommend you try that one, even if you want to leave some of the other toppings off your menu.
The bonus highlight of this meal - you can reheat it all again the next night for leftovers, OR, if you're out of potatoes - (wait for it - - this is genius) - pour all of these toppings over some tortilla chips and make some killer nachos (you're welcome). Seriously, just mix all of these leftover toppings into one dish and put it on some chips.