"The Works" Baked Potato Salad

By BClover

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
• Thinly sliced green onions with tops (optional)
• Shredded cheddar cheese (optional)

Preparation

Step 1

Preheat oven to 325°R Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice TM. Bake 50-60 minutes or until tender.
Meanwhile, combine sour cream and mayonnaise in small Colander Bow\. 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.
Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bow\. Stir in sour cream mixture. Cover with large lid. Refrigerate 4-6 hours or overnight. Garnish with green onions and cheddar cheese, if desired.

Yield: 12 servings Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g