"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:
| 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.
|
| 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. |
| 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
