Be sure there will be no leftovers! A great dish that tastes equally well both hot and at “room temperature”.
INGREDIENTS
Servings: 6
Medium-sized potatoes
8, cubed (half peeled or half with skin)
Salt
2 tsp.
Bacon
6 slices, diced, crisp cooked, crumbled
Green onions
6, sliced
Cheddar cheese
2 cups, shredded
Sour cream
16 oz.
Pepper
¼ tsp.
Mayonnaise
1 cup (or 1 cup Miracle Whip)
DIRECTIONS
- Heat the oven to 350° F/175° C/Gas Mark 4.
- Add water to a saucepan, season with salt, add cubed potatoes, and bring to a boil. Keep boiling until ready and can be pierced with a fork. Drain.
- In a bowl, combine sour cream, pepper, and mayo or Miracle Whip. Add the sauce to the potatoes. And mix well.
- Add bacon, onions, and Cheddar cheese (reserving some for the top). Stir well.
- Pour the salad in a baking dish, top with the remaining cheese, onions, and bacon and bake for 10 to 15 minutes.
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