Projo Football Food and Spirits

Here's a nice accompaniement to sandwiches for Sunday night's game.

LOADED BAKED POTATO SALAD

4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
Chill at least 2 hours 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.

Comments

Wayne said:

What you have here is boiled potato salad.
For "Baked Potato Salad; You would need to bake the potatoes (skin on), cut them into one inch (1") dice, add some sour cream or yogurt, salt & pepper and chives, with some crumbled bacon & cheddar cheese. You then truly have a baked potato salad. This version can be served hot or cold. If your family loves a loaded baked potato? They will love this version of poatato salad.

Link | November 23, 2007 9:32 AM
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