Loaded Baked-Potato Salad
Courtesy of Idaho Potato Commission
Servings: 16
Prep Time: 15 Min.
Cook Time: 25 Min.
Chill Time: 3 Hr.
Prep Time: 15 Min.
Cook Time: 25 Min.
Chill Time: 3 Hr.
What you need:
* 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
* 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.
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.