Baked Potato Salad
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)
cup (1/2 stick) butter, softened
- 1 teaspoon salt
teaspoon black pepper
- 5 strips bacon, cooked and crumbled (optional)
What To Do:
- Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
- Bake potatoes for about 1 hour, or until fork-tender. Cool potatoes at room temperature for 15 minutes.
- 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.
- Bake 30 to 35 minutes, or until warm in center.
- 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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