The Works Baked Potato Salad Food

LOADED BAKED POTATO SALAD

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
• Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
• Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
• Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
• Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

BAKED POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
• Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

BAKED POTATO SALAD

Steps:

• Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put in the center of the oven. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.
• Meanwhile, combine the parsley and basil in a food processor or blender. Season with salt and white pepper, add 2 tablespoons water and blend. With the motor running, pour the olive oil through the top in a slow, steady stream. Add the sugar and taste for seasoning. Pulse to combine and set aside. (This doesn't need to be a smooth puree: It should be a little rustic and chunky.)
• In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine. Add half of the parsley-basil puree and toss. Taste for seasoning.
• When the potatoes are done, remove them from the oven and let cool for a few minutes. Peel half of the potatoes (some skin adds a nice flavor to the salad). Cut any big potatoes into quarters and cut the rest in half. Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss. Serve at room temperature with the remaining herb puree on the side.

"THE WORKS" BAKED POTATO SALAD

Steps:

• Preheat oven to 425 degrees. Bake potatoes 50-60 minutes. Or you may bake them in microwave.
• Meanwhile, combine sour cream and mayonnaise in bowl. Chop bacon, red onion and celery; add to sour cream mixture. Stir in salt and pepper; cover. Refrigerate until ready to serve.
• Remove potatoes; cool completely. Coarsely chop potatoes into 1/2 inch pieces. Place in large bowl; fold in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with sliced green onion and cheddar cheese, if desired.

BAKED POTATO SALAD

Steps:

• In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently., In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.

BAKED POTATO SALAD

Steps:

• In a large bowl, toss the postatoes with oil and dressing mixes.
• Place into 2 ungreased 13x9x2 inch baking pans.
• Bake, uncovered at 400 for 45 minutes or until tender.
• Cool.
• Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon.
• Toss gently.
• Combine remaining ingredients in a small bowl.
• Mix well.
• Pour over salad and mix gently.
• Cover and refrigerate for at least 1 hour.

TWICE BAKED POTATOES WITH THE WORKS

Steps:

• Cut the potatoes in half lengthwise.
• Scoop out filling being careful not to break the skins.
• In a bowl mix all ingredients except the 1/2 c cheese with a potato masher. Mixture should be very dense.
• Place potato halves onto a baking sheet.
• Spoon mixture evenly on each potato half.
• Sprinkle cheese over the tops. (I always sprinkle a bit more bacon and green onion over the tops just before baking too).
• Bake in 350 oven till bubbling, approximately 30 minutes.

SO YUMMY BAKED POTATO SALAD

Steps:

• Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish.
• Transfer to a serving dish.
• Top with reserved shredded cheddar, green onion slices and bacon crumbles for a beautiful presentation.