Quick & Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes and More
Baked Potato Salad
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- 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:
- 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.
- If you loved this Baked Potato Salad, be sure to check out more in our collection of Fantastically Easy Potato Salads: 12 Recipes for Potato Salads.
- Plus, for another baked potato twist, check out our Loaded Baked Potato Casserole!
Recipe adapted from Chef Carlos Barilla, Burger and Beer Joint
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