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"The Works" Baked Potato Salad




Source of Recipe


Pampered Chef


List of Ingredients






6 medium baking potatoes (about 2 pounds)
¾ cup sour cream
¾ cup mayonnaise
8 slices bacon, crisply cooked, drained & chpd (about ½ cup)
½ cup chopped red onion
½ cup chopped celery
½ teaspoon salt
¼teaspoon coarsely ground black pepper
Thinly sliced green onions with tops (optional)
Shredded cheddar cheese (optional)


Recipe




Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice™. Bake 50-60 minutes or until tender. Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrig. until ready to serve. Remove potatoes from oven;cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid. Refrig. 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired. Yield: 12 servings