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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Had a Teen Church picnic at the beach (it rained) but we had fun. Our group leader brought this and it was delicious. I reallly liked it. Sherry just told me how she made it and she didn't give measurements but kind of guessed on the quantity. Read more . I'll do my best to tell you what she did. Ingredients:
8 medium russet potatoes, scrubbed, baked 375 degree oven one hour |
12 oz package of smokey bacon |
12 oz package of shredded cheddar cheese |
1 big bunch of green onions, washed and chopped |
3 hard boiled eggs quartered |
1 to 2 teaspoons of salt (to taste) |
1 teaspoon or so of grill seasoning (or) |
a mix of pepper, garlic powder, paprika |
equal parts of sour cream and mayo |
a big squeeze of barbeque sauce (sweet baby ray's) |
Directions:
1. Sherry made a bunch of extra potatoes the night before (baked them one hour 375 degrees. Cool overnight in the frig. Chunk up the next day when completely cold.
2. Cook the bacon crisp, drain off the fat, cool and crumble in big pieces.
3. Chop green onion, white and green part.
4. Quarter the hard boiled eggs.
5. Make the dressing by mixing the mayo, sourcream, seasonings, the bbq sauce. She eyeballed the measurement on the dressing. She said until it looked like enough to coat all the cubed potatoes but not be gloppy. She was guessing between 3/4 to one cup each of the mayo and sourcream and perhaps a quarter of a cup of bbq sauce.
6. To the potatoes, cheese, onions, eggs, she added enough dressing to moisten it well. Let it chill half an hour. Tasted added and more dressing or salt if needed and just before the picnic covered the top with all the crispy chopped bacon.
7. There wasn't any left, it vanished!
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