Picnic Potatoes Recipe

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Picnic Potatoes Recipe photo by Taste of Home

Picnic Potatoes Recipe

Read Reviews

We love potatoes, so I'm always searching for new ways to make them. I came up with this recipe as a change of pace from the usual baked potatoes. This dish travels well to a picnic or other gathering.

Recommended: 20 Ways to Make Potatoes on the Grill

MAKES:

6-8 servings

TOTAL TIME:

Prep: 35 min. + chilling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

6-8 servings

TOTAL TIME:

Prep: 35 min. + chilling

Ingredients

8 to 10 medium potatoes, peeled and cut into wedges
1-1/2 cups prepared ranch salad dressing
2 cups shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled, divided
Minced chives

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
Transfer to a large bowl; mash (do not add milk, butter or seasoning). Stir in salad dressing. Add the cheese, salt, pepper and half of the bacon.
Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with chives and remaining bacon. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6-8 servings.

Editor's Note: If a decorative edge is desired, spread all but 2 cups of the prepared potato mixture into baking dish. Using a pastry bag and large tip, pipe the reserved mixture around the edge of the dish.

Originally published as Picnic Potatoes in Country Extra May 1995, p49

Nutritional Facts

1 each: 547 calories, 37g fat (11g saturated fat), 45mg cholesterol, 729mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 13g protein.

8 to 10 medium potatoes, peeled and cut into wedges
1-1/2 cups prepared ranch salad dressing
2 cups shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled, divided
Minced chives

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
Transfer to a large bowl; mash (do not add milk, butter or seasoning). Stir in salad dressing. Add the cheese, salt, pepper and half of the bacon.
Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with chives and remaining bacon. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6-8 servings.

Editor's Note: If a decorative edge is desired, spread all but 2 cups of the prepared potato mixture into baking dish. Using a pastry bag and large tip, pipe the reserved mixture around the edge of the dish.

Originally published as Picnic Potatoes in Country Extra May 1995, p49

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