Loaded Baked Potato Salad
Source of Recipe
Idaho Potato Commission
Recipe Introduction
Great alternative to potatoe salads made with mayonnaise. Tastes just like a baked potatoe. I have taken left overs and frozen them to use as a heated main dish. Works great.
List of Ingredients
4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked and chopped into 1/2 inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream
Black pepper and salt, to tasteRecipe
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one inch pieces.
Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat, if desired.
Chill at least 2 hours before serving. Adjust the seasoning prior to serving.
Makes two quarts.
Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.
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