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Prep Time: 10 Minutes Cook Time: 39 Minutes |
Ready In: 49 Minutes Servings: 8 |
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This family-friendly side takes your favorite spud toppings—sour cream, cheese, and bacon—and combines them in a cool potato salad. Ingredients:
3 medium-size baking potatoes (about 1 1/2 pounds) |
1/3 cup reduced-fat sour cream |
1/3 cup plain fat-free yogurt |
3 tablespoons reduced-fat mayonnaise |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
5 precooked bacon slices |
1/2 cup (2 ounces) shredded 2% reduced-fat sharp cheddar cheese |
1/4 cup sliced green onions |
Directions:
1. Cook potatoes in boiling water to cover in a large saucepan 30 minutes or just until tender; drain. Cool to touch (about 15 minutes), and cut into 1-inch cubes.
2. While potatoes cool, combine sour cream and next 4 ingredients.
3. Cook bacon in microwave according to package directions to crisp. Cool and crumble.
4. Combine potato cubes, cheese, and green onions in a large bowl. Stir sour cream mixture into potato mixture, tossing gently to coat. Sprinkle with bacon. Cover and chill until ready to serve.
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