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Loaded Baked Potato Salad Recipe

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This recipe for Loaded Baked Potato Salad, by , is from Feeding Cox's Army, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Bicking
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 Potatoes
16 oz. Bacon, cooked crisp
2 c. Shredded Cheddar Cheese
1 c. Miracle Whip (No Fat if Desired)
16 oz. Sour Cream
8 Green Onions
2 tsp. Salt
1/4 tsp. Pepper

Directions:
Directions:
Cube potatoes, half peeleed, half with skin. Boil potatoes with salt and do not overcook. Drain potatoes. Crumble bacon. Slice green onions, including tops; mix cheese, bacon and green onions, reserving 1 cup for topping. Combine sour cream, pepper and Miracle Whip; add to potatoes. Add bacon, onions and cheese; mix with potatoes. Turn mixture into a 13x9 baking dish. Top with reserved cheese mixture.

Bake at 350 for 15-20 minutes until cheese melts. (If chilled, heat for 40 minutes until cheese melts.)

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This can be made the night before. It also reheats well.

 

 

 

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