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Loaded Baked-Potato Salad
Courtesy of Idaho Potato Commission
Servings: 16
Prep Time: 15 Min. Cook Time: 25 Min. Chill Time: 3 Hr. What you need:
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+ 4 lb. IdahoŽ potatoes, peeled
+ 1 lb. bacon, crisply cooked, and chopped into 1/2-in. pieces (fat reserved, if desired) + 4 oz. unsalted butter, softened + 1/2 c. chopped green onions + 2 c. grated or shredded cheddar cheese + 1-1/2 c. sour cream (regular or low-fat) + 1 Tbsp. black pepper + 1 tsp. salt What to do:
1. Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1-in. pieces.
2. Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired. 3. Chill at least 2 hr. before serving. Adjust the seasoning prior to serving. * Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe. * Recipe courtesy of Kenny Bowers, Chef/Owner, Kenny's Wood Fired Grill, Dallas, TX. |
