review: loaded baked potato salad

on

 oooooh this new recipe is a keeper! 



here is the original recipe 


and here is my adapted recipe: 

NEED: 

  • 2 pounds russet potatoes , about 6 medium-size

  • 1 cup Daisy Light Sour Cream

  • 1 cup Avocado Mayonnaise (lower fat)

  • 1/2 bag (ish) or more of Hormel Real Crumbled Bacon Bits

  • 5 green onions , chopped

  • 1/2 bag (ish) of shredded cheddar cheese. I liked the "fatter" style such as this Kraft Restaurant Style

  • Salt and Pepper to taste


DO:
  • Wash, and dry the potatoes.
  • On a baking sheet, drizzle oil and rub it onto the potatoes (i used a garlic olive oil)
  • wrap each potato in foil
  • place in a hot oven (400) and bake at least 1 hour. potato will be squishy when it is done.
  • let cool completely, then cut into bite sized pieces
  • mix together the sour cream, mayo and green onions
  • gently stir the mixture, potatoes, almost all of the cheese, and the bacon together in a large bowl. taste, and season with salt and pepper.
  • serve immediately at room temp or put in the fridge to let it meld and serve cold. just before serving sprinkle the top with a little cheese, bacon and green onions for garnish.

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