BAKED POTATO SALAD WITH CHEDDAR CHEESE

 

  • Cooking Time: 30 minutes
  • Servings: 8 servings
  • Preparation Time: 60 minutes

Ingredients

  • 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

Directions

  • 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.

Notes

I 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.

Categories: Game Day  Potato  Side Dish 

Author Credit: Tribune Review

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