Ingredients:
8 Pounds Of Large Fresh White Potatoes
3 Cups Of Grated American Cheddar Cheese
1 Two Pint Container Of Fresh Sour Cream
3 Cups Of Diced Peppered Thin Cut Breakfast Bacon
1 Cup Of Softened Salted Real Butter
1 Bunch Of Diced Spring Onions
1/2 Teaspoon Of Fine Ground Table Salt
1 Teaspoon Of Coarse Ground Black Pepper
1/4 Cup Of Extra Virgin Olive Oil
Information:
Serving Size 20
299 Calories Per Serving
22 Grams Of Fat
Preparation Instructions:
Ben from Seattle Washington sent in this wonderful loaded baked potato salad recipe. To get started, first you will need to preheat your oven to 400 degrees Fahrenheit, or 205 degrees Celsius. Moving along, next you will want to brush each potato with the extra virgin olive oil, then poke each potato with a fork a couple of times. Next slide the potatoes into the oven to bake until they are soft and tender, which should take one hour. Once done, let them cool, then chop them into small bite size chunks. You are now ready to fry your bacon, so first you will want to dice it up into small chunks, then toss it all into a cooking skillet. Fry the bacon until it's crispy and brown, then drain out the excess grease. On to the mixing stage, so pull out a large mixing bowl, and first whip together the softened salted real butter and fresh sour cream. Next stir in the fine ground table salt and coarse ground black pepper. Finally you can stir in the chopped potatoes, bacon bits, diced spring onions, and grated American cheddar cheese. Serve the dish warm or at room temperature. That concludes this quick and delicious recipe.
