October 3, 2013

Loaded Baked Potato Salad:
4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped green onions
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper
In a medium bowl whisk together the mayonnaise and sour cream until well mixed.  Add 3/4 of the chopped chives along with some salt and pepper.  Whisk to mix. Fold in the cheese and bacon.  Cover and chill for thirty minutes.
 Peel and cube the potatoes into 1/2″ pieces.  Cook the potatoes in salted water until fork tender.  Drain and cool slightly.  Fold the cooked potatoes into the chilled dressing.  Garnish with the remaining chives.  I recommend serving this warm or at room temperature because it’s not as good cold. 
Serves 6-8
The original recipe called for chives but I used green onions and liked it a lot. I also used bacon pieces instead of cooking fresh bacon. I just crisped the bacon bits in the microwave for a few seconds before adding them to the dish. 
Picture & Recipe courtesy of Veronicas Cornucopia

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