Tuesday, January 1, 2013

Baked Potato Salad

I realize I've posted a recipe before for twice baked potatoes but it's hard to find. So for this version, I made a few changes. First, I added bacon to this one so right there it makes it SO much better! But what I've REALLY changed about this dish is that I got rid of the second step of baking the potatoes again and turning this into a baked potato salad. It's a great side dish for summer BBQs and not everyone likes the potato skins, so why not just leave them out all together? Of course you can add and remove some of the ingredients but this is the most simple, delicious version that there is (I had some picky eaters last night so I did have to make a few without bacon and without cheese). Kids will really love this and people... it's BACON!!!!!

What you'll need (this if for 2 people):
2 potatoes
¼ cup sour cream
¼ cup shredded cheddar cheese
3 strips center cut bacon, chopped
1/4 cup finely chopped green onions, green part only
½ tsp kosher salt
½ tsp pepper

1. Preheat the oven to 400*. Poke the potatoes all over with a fork (this will let the steam out and let them cook evenly throughout), place on a cookie sheet and bake for 1 hour.
2. Before you cut potatoes in half, let them cool for about 10 minutes, they’ll be HOT HOT HOT!!! 
3. While the potatoes are cooling chop the bacon into 1/2 inch pieces. Fry in a pan and remove using a slotted spoon. Let them drain on a plate lined with a paper towel. 
4. Rinse your green onions and use sharp kitchen scissors to cut them (much easier and precise than chopping with a knife).
5. Once the potatoes are cooled, remove the insides with a spoon, leaving just a small amount in the potato so that the skins keep their shape. Use a masher to lightly break up the potatoes (leave some texture to them), then add all of the ingredients and mix together.
6. Serve immediately!

enjoy :)

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