Aged Cheddar Baked Potato Salad

Aged Cheddar Baked Potato Salad

"I made this for my husband's barbecue at work. I love this recipe! Easy to make, but what I love the most is how the cheese is the star of this recipe. The mild flavor of the potatoes gives you a chance to taste the cheese. I love the sharp cheddar taste." - brandisweet, Moscow, ID

servings
8

Ingredients









Cooking Instructions

1

Heat oven to 350°F.


2

Clean and pierce potatoes. Transfer to a large bowl; drizzle with canola oil. Season with 2 teaspoons salt. Toss to coat. Place potatoes on a 15 x 10-inch baking pan. Bake for 20-30 minutes or until tender. Cool on a wire rack. When cool enough to handle, quarter potatoes. Return to the same bowl.


3

Meanwhile, fry bacon in a large skillet until crisp. Remove bacon to a paper towel to drain. Set aside a 1/3 cup bacon. Combine the remaining bacon, sour cream, green onions and cheddar in bowl. Season with remaining salt and pepper. Pour over potatoes; gently toss to coat. Sprinkle with reserved bacon. Serve warm or chilled. Refrigerate leftovers.


Recipe Tip:
Any brand of Wisconsin aged cheddar cheese can be used.
cheese iconCheesemonger Tip:
For four generations, making natural, handcrafted cheese continues to be a family tradition at Springside Cheese. Their aged cheddar is both crumbly and creamy with the fullest cheddar flavor. This cheese pairs well with crackers and wine, too.

Ingredients









Cooking Instructions

1

Heat oven to 350°F.


2

Clean and pierce potatoes. Transfer to a large bowl; drizzle with canola oil. Season with 2 teaspoons salt. Toss to coat. Place potatoes on a 15 x 10-inch baking pan. Bake for 20-30 minutes or until tender. Cool on a wire rack. When cool enough to handle, quarter potatoes. Return to the same bowl.


3

Meanwhile, fry bacon in a large skillet until crisp. Remove bacon to a paper towel to drain. Set aside a 1/3 cup bacon. Combine the remaining bacon, sour cream, green onions and cheddar in bowl. Season with remaining salt and pepper. Pour over potatoes; gently toss to coat. Sprinkle with reserved bacon. Serve warm or chilled. Refrigerate leftovers.


Tagged in: Cheddar Salad Side Dish

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