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"The Works" Baked Potato Salad



Ingredients:
6   medium baking potatoes (about 2 pounds)
3/4   cup sour cream
3/4   cup mayonnaise
8   slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2   cup chopped red onion
1/2   cup chopped celery
1/2   teaspoon salt
1/4   teaspoon coarsely ground black pepper
   Thinly sliced green onions with tops (optional)
   Shredded cheddar cheese (optional)
Directions:
  1. Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice™. Bake 50-60 minutes or until tender.
  2. Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.
  3. Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.

Yield: 12 servings

Nutrients per serving: Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g