Thursday, February 26, 2009

Loaded Baked Potato Salad

This recipe I have from a friend of mine, it is Paula Deen's creation for the best potato side dish ever! Everything taste better when you put stick of butter to it, right! That's Paula's motto!
And She's so right. Believe me, once you try it you will be in potato heaven, it's soooo good. Also pretty easy to make. I made it quite a several times, and it never gets old. Simple comfort food for a winter Sunday afternoon, served with meat loaf, or perfect for summer dinner party - served with grilled filet mignon or chicken.

First, and this can be made a day ahead - we need to bake 5 lb. of baking/russet potatoes. I bake mine in 400 degrees for about 45 mminutes to an hour (depends on the size of potatoes). Once the potatoes cool down, peel them and dice them in about 1/2" dice. Set aside.

In a large bowl mix together:

1 - 8 oz. container of light sour cream
1 cup of mayonaisse (I also use light)
1/2 cup choped yellow/spanish onion
1 stick of melted butter
1 package of ranch dressing mix

Once combined, add diced potatoes, combine gently, to mix it all together. Transfer the salad to a buttered 9 x 13 caserolle dish and sprinkle with 1/2 cup of real bacon bits. Bake at 350 degrees for 40 to 45 minutes, until hot and bubbly.
Another option for bacon is to mix it in with the potatoe mixture, but I like them on top. You can use more bacon bits and mix in 1/2 a cup, and the other 1/2 cup sprinkle on top befor baking. Whatever makes you happy!

1 comment:

Linda said...

What a delicious looking salad! I might actually not feel guilty with the light ingredients. ;o)