- Cooking Time: 30 minutes
- Servings: 8 servings
- Preparation Time: 60 minutes
BackstoryI saw this in the local paper and thought it sounded really good and easy to make. This will go great with hot sausage or kielbasa sandwiches.
- 2 pounds red potatoes, washed
- 2 Tablespoons canola oil
- 4 teaspoons kosher salt, divided
- 8 ounces (1 1/2 pound) smoked bacon, diced and cooked crisp
- 1 cup sour cream
- 4 green onions, thinly sliced
- 2 cups (8 ounces) Wisconsin aged cheddar cheese shredded
- 1 teaspoon freshly ground black pepper
- Heat oven to 350 degrees
- Toss the potatoes, canola oil and 2 tsp. kosher salt in large bowl.
- Place the potatoes on a rimmed baking sheet, and bake until the potatoes are tender for 20 to 30 minutes, depending on size.
- Meanwhile, fry the bacon until crisp. Drain on paper towel. Set aside
- When the potatoes are baked and cool enough to handle, quarter them or cut into large chunks and place in a large mixing bowl.
- Add the bacon (reserve 1/3 cup), sour cream, green onions and cheddar cheese. Season with the remaining kosher salt and pepper.
- Fold all ingredients, being careful to leave the potatoes chunky.
- Scatter the reserved bacon on top. Best served warm.