Baked Potato Salad
Yield: 8
| prepPreheat oven to 400°F / 200°C | ||||
| prepWash potatoes and prick with fork | ||||
| 900 g russet potatoes (about 6 medium) | bake 400°F / 200°C, 50–60 min | cool completely, peel & cut into pieces | toss potatoes with sauce, season | add bacon, onions & cheese, stir gently |
| 240 ml sour cream | combine sour cream & mayonnaise | |||
| 240 ml mayonnaise | ||||
| 8 slices bacon, cooked and chopped | ||||
| 5 green onions, chopped | ||||
| 115 g shredded cheddar cheese | ||||
| salt and freshly ground black pepper, to taste | ||||
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