Our family was out of town and Dale & I wanted to head to mom's to swim. He LOVES potato salad but we had classic potato salad a few days before hand. What to do???
I thought about how yummy all the topping are on a baked potato. How every one of them is good COLD! Why not mix them up and see what we get. Well, we got it done and WOW!!! Now, the idea has been copied at many a grocery store, but it has not been duplicated! Dale can vouch for my recipe!!!
I have made it MANY times, at the request of friends and family. I have made it with Fat Free ingredients but it was yucky! I have substituted Turkey bacon bits for the pork bacon bits and that was still good.
It will keep in the fridge for a few days but will not last that long!
Now, with out further ado, Baked Potato Salad
Baked Potato Salad
5 pounds
Russet Potatoes
Shortening
& Salt
1 medium Onion,
chopped
2
Tablespoons Butter
1 teaspoon
Kosher Salt
2
Tablespoons White Sugar
1 pound
Bacon, cooked and crumbled, OR
1 cup Pre-Cooked Bacon Bits
1 cup Pre-Cooked Bacon Bits
4 ounces
Grated Cheddar Cheese
16 ounces
Sour Cream
1 envelope
Ranch Dressing/Dip mix
Preheat oven
to 375*
Wash the
potatoes. Dry and pierce with knife. Rub
each potato with shortening, and sprinkle with salt. Bake for 45 minutes or
until done. Refrigerate until cold.
In a medium
skillet melt butter over medium heat, sauté onions and salt for 5 minutes. Add sugar and increase heat to medium high.
Cool for 1 to 2 minutes until golden brown. Transfer to a plate and cool.
Cook bacon
until crispy, if using pre-cooked bacon bits, make sure they are crispy.
Mix together
the sour cream and ranch packet.
When
potatoes are cold, cut into cubes.
In a large
bowl, combine Potatoes, Onions, Bacon, Sour Cream mix and Cheese.
Store in refrigerator
until ready to eat, at least 1 hour to allow flavors to blend.
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