Super Bowl food for a crowd does not have to be complicated, but it does have to be satisfying. With a few ingredients and a bit of pre-game preparation, you can turn out a crowd pleasing nacho and potato bar and stay out of the kitchen yourself during the big game.

Next Sunday, my pre-game preparation will include a stop at Stumpy’s House of Bar-B-Que on Jungermann Road in St. Peters. 

For my trial run this week, I gave them a call and ordered one pound of pulled pork, one pound of pulled chicken and one quart of beans. Additionally, I ordered one pound of smoked wings and one pound of smoked Andouille sausage to serve as appetizers. They also sell their own dry rub in a shaker.

When I placed my order, they asked what type of sauce I wanted. Since I was serving a wide range of tastes, they included one container each of the original barbeque sauce, the sweet and smoky barbeque sauce and the hot barbeque sauce.

With those few items, I turned out an easy-to-prepare potato bar and nacho bar that served eight and included leftovers for a teenaged boy. My guests helped themselves to the toppings I set out. Some diners added a couple items, but most loaded the base of potato or nacho chips with "the works."

The smoked sausage came sliced, so for game day, thread each slice on a toothpick and arrange on a platter with barbeque sauce on the side for dipping. Pop some microwave popcorn and toss with the dry rub barbeque seasoning to turn the popcorn into something special.

 Barbeque Nacho and Potato Bar

• 10 large potatoes, scrubbed, baked and split with a fork
• 1 16 ounce bag tortilla chips
• 1 22 ounce jar nacho cheese sauce (I used a name brand smooth and cheesy variety)
• 8 ounces shredded cheddar cheese
• 2 medium onions, chopped
• 4 jalapeno peppers, seeded and sliced
• 1 8 ounce container sour cream
• 1 pound barbeque beans
• 2 pounds pulled barbequed meat (pork, chicken or a combination of both)
• Barbeque sauce

Layer toppings on a base of tortilla chips or a baked potato. Top everything with barbeque sauce.