Thursday, November 1, 2012

The Ultimate Baked Potato Salad


This delicious and hearty baked potato salad is loaded with crispy bacon, cheese, onion, pepper, and olives. I have also added a bit of roasted garlic and replaced the usual pork bacon with organic turkey bacon instead. Try making this, it's a great tasting salad!


The Ultimate Baked Potato Salad

Ingredients



2 lbs Yellow Flesh Potatoes, cooked, cubed
1 Pack/8 oz Sargento® Traditional Cut Shredded Mild Cheddar Cheese, divided
1 Cup Mayonnaise
1/3 Cup Chopped White Onion
2 Cloves Roasted Garlic, finely chopped (optional)
1/3 Cup Crispy Cooked Bacon
1 Small Red Bell Pepper, small diced
½ Cup Sliced Black Olives
Freshly Ground Black Pepper

Method



Preheat the oven to 350˚F.

Place the potato cubes in a greased baking dish. Combine 1 ½ Cup cheese, mayonnaise, onion,garlic, black pepper in a small bowl; spread the mixture over the potatoes and sprinkle with bacon, peppers, and olives.

Bake the potatoes for about 30 minutes, or until bubbly. Top with remaining cheese, and bake for another 5 minutes.

{Recipe adapted from Sargento}

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