1 bunch on green onions including tops, finely chopped
2 cups of sharp cheddar cheese, grated Reserve some for topping
16 ozs. sour cream
1/4 teaspoon pepper
1/2- 1 teaspoon of garlic powder
1 cup of mayonaise
Note- If I'm making this for young children, substitute 2 bunches of chopped chives for the onions.
I grated about 1.5 lbs. of sharp cheddar cheese
Instructions
Cube and boil the potatoes in salted water until fork tender. Do not overcook. Drain and chill. I like doing this the day before I assemble the casserole.
Cook and chop bacon. Combine onions and bacon. Reserve about a fourth to sprinkle over the top. In a bowl, combine sour cream, mayonnaise, pepper, and garlic powder.
Carefully combine potatoes, sour cream mixture, bacon mixture and cheddar cheese. Spray 9X13X2 pan and pour all in and top with reserved bacon and cheese.
Bake at 350 degrees for 20-30 minutes, or until cheese melts.
This is a dish my family and friends described as AWESOME the first time I made it. It can be served hot, out of the oven, or at room temperature.
Serving
Suggestions
Bbq's, hamburgers, or potlucks.
Originally Submitted
12/22/2014
0 Out of 5 from
0 reviews
You can add this Loaded Baked Potato Salad recipe to your own private DesktopCookbook.
