Zutaten für The Ultimate Baked Potato Salad
- 2 lbs russet potatoes
- Cheddar Cheese
- 1 cup mayonnaise
- 1/2 cup finely chopped yellow onion
- Cooked Bacon
- Red Bell Pepper
- Black Olives
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Zubereitung von The Ultimate Baked Potato Salad
- Preheat oven to 350°F (175°C).
- Wash and pierce 2 lbs of russet potatoes several times with a fork. Bake directly on the oven rack for 50-60 minutes, or until easily pierced with a fork.
- While potatoes bake, prepare the topping: In a medium bowl, combine 3 cups shredded Sargento cheese (or your favorite blend), 1 cup mayonnaise, and 1/2 cup finely chopped yellow onion.
- Once potatoes are cooked and slightly cooled, slice them lengthwise. Arrange the potato halves in a greased 13x9-inch baking dish, cut-side up.
- Spread the cheese mixture evenly over the potatoes.
- Sprinkle the potato mixture with 1/2 cup cooked bacon crumbles, 1/2 cup chopped bell peppers (any color), and 1/4 cup sliced Kalamata olives.
- Bake for 30 minutes, or until the cheese is melted and bubbly.
- Top with the remaining 1 cup of shredded cheese.
- Bake for an additional 5 minutes, or until golden brown and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
18g
Fat
63g
Carbs
11g
