The Works Baked Potato Salad

Yield: 12 servings

Ingredients

• 6 medium baking potatoes (about 2 pounds)
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper

Instructions

1. Heat oven to 425 degrees F.
2. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice™.
3. Bake for 50 to 60 minutes or until tender.
4. Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.
5. Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid.
6. Refrigerate 4 to 6 hours or overnight.
7. Garnish with sliced green onions and cheddar cheese, if desired.

Nutrition

Per serving: Calories 310, Total Fat 21g, Saturated Fat 6g, Cholesterol 35mg, Carbohydrate 21g, Protein 8g, Sodium 580mg, Fiber 2g

Attribution

Recipe credit: Pampered Chef