Recipe: Baked Potato Salad (2) for MaryAnn

BAKED POTATO SALAD

2 lb. red potatoes, washed
2 oz. canola oil
2 tsp. kosher salt
8 oz. bacon, diced
1 cup sour cream
1 bunch green onion, chopped
8 oz. sharp cheddar cheese, grated
4 oz. butter or margarine
2 tsp. kosher salt
2 tbsp. cracked black pepper

In a large bowl, toss potatoes in canola oil and salt until coated. Place potatoes on a sheet pan.

Bake at 350 degrees F until potatoes are tender.

While potatoes are baking, cook bacon in a small pan until crisp. Drain excess bacon fat. Set aside.

When potatoes are done and cool enough, cut potatoes in large chunks and place in a large mixing bowl.

Add in bacon, sour cream, green onions, cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together being careful to leave the potatoes chunky; not smooth.

Makes 8 servings
source: Chef Kent Rathbun, Abacus Restaurant, Dallas, TX

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Loaded Baked Potato Salad
MSG ID: 3125058