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Twice Baked Potato Salad
My 3 boys don't agree on much of anything, but they all love this potato salad. I came up with it after having something similar at a seafood restaurant at the coast. I serve it with grilled baby back ribs and roasted corn. It's barbeque staple.
Ingredients
8 large red skin potatoes
1 tablespoon salt
1 teaspoon pepper
1/4 cup butter
8 oz. light sour cream
1-1/2 cups reduced fat shredded sharp cheddar cheese, divided
6 green onions, finely chopped, divided
1/4 cup bacon bits plus 2 tablespoons, divided
Directions
Cut unpeeled potatoes into 1 inch cubes. Boil 15 minutes or until tender and drain. Mix together warm potatoes, salt, pepper, butter, sour cream, 4 green onions, 1 cup cheese and 1/4 cup bacon bits until well blended. Sprinkle with remaining cheese, onion and bacon bits. Serve warm or at room temperature
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