Baked Potato Salad

By carvalhohm

Ingredients

• 3 pounds large Idaho potatoes, washed
• 1 (16-ounce) container sour cream (see Notes)
• 5 scallions (green onions), sliced
• 2 cups shredded Cheddar cheese (see Notes)
• 1/4 cup (1/2 stick) butter, softened
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 strips bacon, cooked and crumbled (optional)

Details

Servings 8
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.

Bake potatoes for about 1 hour, or until fork-tender. Cool potatoes at room temperature for 15 minutes.

Cut potatoes into 1/2-inch cubes and place in large bowl. Add remaining ingredients and toss gently until mixed well; place in prepared casserole dish.

Bake 30 to 35 minutes, or until warm in center.
Notes

We suggest topping each portion with a bit more sour cream and sliced scallions before serving.

To lighten this up, you can substitute lower-fat varieties of sour cream and cheese, and use turkey bacon in place of the traditional favorites.