Baked potato salad
Delight in the warm flavors of tender baked potato salad, infused with creamy dressings and crispy, savory toppings. A comforting dish sure to please.
Ingredients:
- 910g red potatoes, washed
- 60g canola oil
- 2 teaspoons kosher salt
- 230g bacon, cooked and diced
- 1 cup sour cream
- 1 bunch green onion, chopped
- 230g sharp Cheddar cheese, grated
- 110g butter
- 2 tablespoons cracked black pepper
Instructions:
- Heat the oven to 180 °C. Mix potatoes in a large bowl with canola oil and kosher salt until they are fully coated. Spread the potatoes on a baking sheet and bake at 180 °C until they are soft. Meanwhile, fry bacon in a small pan until it is crunchy, then remove excess fat and keep it aside. Once the potatoes are ready and have cooled down a bit, cut them into large pieces and put them in a large mixing bowl. Combine with bacon, sour cream, green onions, Cheddar cheese, and butter. Season with salt and black pepper and gently mix everything together, being mindful to keep the potatoes chunky.
Summary:
- Calories: 4280 kcal
- Fat: 355 g
- Protein: 110 g
- Carbs: 180 g
- Potassium: 5566 mg
- Magnesium: 362 mg