Twice Baked Potato Salad Recipe

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Twice Baked Potato Salad Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

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 Yield: serves 8

  • 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
  1. 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 Yield: serves 8

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