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Baked Potato Salad

(4 Votes)
SERVES
8
CHILL TIME
15 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 45 Min

Need a prize-winning potato salad recipe? Look no further than this incredible Baked Potato Salad that won first prize at the 2011 South Beach Wine & Food Festival Idaho Potato Side Dish Challenge.

What You'll Need:
  • 3 pounds large Idaho potatoes, washed
  • 1 (16-ounce) container sour cream (see Notes)
  • 5 scallions (green onions), sliced
  • 2 cups shredded Cheddar cheese (see Notes)
  • 1/4 cup (1/2 stick) butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 strips bacon, cooked and crumbled (optional)
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
     
  2. Bake potatoes for about 1 hour, or until fork-tender. Cool potatoes at room temperature for 15 minutes.
     
  3. Cut potatoes into 1/2-inch cubes and place in large bowl. Add remaining ingredients and toss gently until mixed well; place in prepared casserole dish. 
     
  4. Bake 30 to 35 minutes, or until warm in center.
Notes
  • We suggest topping each portion with a bit more sour cream and sliced scallions before serving.
     
  • To lighten this up,  you can substitute lower-fat varieties of sour cream and cheese, and use turkey bacon in place of the traditional favorites.

Recipe adapted from Chef Carlos Barilla, Burger and Beer Joint

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