Recipe courtesy of Kevin Rathbun
and
Kent Rathbun
Baked Potato Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 271
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 47
- Sodium
- 274
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.