Recipe courtesy of Kevin Rathbun and Kent Rathbun

Level:: Easy

Ingredients

2 pounds red potatoes, washed
2 ounces canola oil
2 teaspoons kosher salt
8 ounces bacon, cooked and diced
1 cup sour cream
1 bunch green onion, chopped
8 ounces sharp Cheddar cheese, grated
4 ounces butter
2 tablespoons cracked black pepper

Directions

Preheat oven to 350 degrees. In a large bowl toss potatoes in canola oil and kosher salt until well coated. Place potatoes on a sheet pan and bake at 350 degrees until potatoes are tender. While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside. When potatoes are done and cool enough to work with, 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Brothers Rathbun, Kevin Rathbun, Nava Restaurant, Atlanta, GA, Kent Rathbun, Abacus Restaurant, Dallas, TX

My Private Notes

Name: Baked Potato Salad
Ingredients: 2 pounds red potatoes, washed; 2 ounces canola oil; 2 teaspoons kosher salt; 8 ounces bacon, cooked and diced; 1 cup sour cream; 1 bunch green onion, chopped; 8 ounces sharp Cheddar cheese, grated; 4 ounces butter; 2 tablespoons cracked black pepper

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