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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 20 |
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I can't remember where I came across this recipe but it is so delicious. I was looking for a different potato salad because I don't like traditional and this is perfect. Great for a bar-b-q or 4th of July. I made it for a family get together and it was gone faster than anything else! Ingredients:
7 lbs russet potatoes |
1/8 cup olive oil, for brushing |
3 lbs bacon (or more) |
1 cup butter, softened |
2 pints sour cream |
1 lb cheddar cheese, shredded |
1 bunch scallion (optional) |
2 teaspoons salt |
2 teaspoons pepper |
2 teaspoons garlic powder |
Directions:
1. Pre-Heat oven to 400 degrees.
2. Poke potatoes with a fork and brush with olive oil.
3. Bake 1 hour or until tender, let cool and cut into bite sized pieces.
4. While the potatoes are cooking, cook bacon until crispy, let cook and break into pieces.
5. In an extra large bowl mix the potatoes with the bacon, scallions and cheese.
6. In a smaller bowl mix the butter and sour cream together and mix into the potato mixture.
7. Sprinkle with salt, pepper, and garlic powder.
8. Serve.
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