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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic. âMonique Boulanger, Greenwood, NS Ingredients:
2 pounds red potatoes, quartered |
1/2 pound bacon strips, chopped |
1/2 cup mayonnaise |
1/4 cup creamy caesar salad dressing |
1/4 cup ranch salad dressing |
3 tablespoons sour cream |
1 tablespoon dijon mustard |
3 green onions, chopped |
1/4 cup shredded cheddar cheese |
coarsely ground pepper, optional |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired. Yield: 8 servings.
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