Description
A twist on the classic potato salad. Recipe from PocketChangeGourmet.com
Ingredients
Scale
- 8–10 potatoes (about 1 potato per person, depending on size of potato)
- 1 pound bacon, cooked and crumbled
- 1 stick (1/2 cup) butter, softened
- 1 cup sour cream
- 1/2 cup mayo
- 1 cup cheese, grated
- 4–6 green onions, sliced thinly
- Oil for brushing on potatoes
- Salt & Pepper to taste
Instructions
- Preheat oven to 400 degrees – or you can cook the potatoes in the Slow Cooker, directions below
- Poke potatoes with fork, brush with oil and sprinkle with salt and pepper
- Bake in oven until tender, about 1 hour
- Cool and cut into bite size pieces
- While the potatoes are cooling, cook the bacon
- In a large bowl, combine butter, mayo and sour cream, stir in bacon, cheese and green onions.
- Stir in potatoes, add more salt & pepper to taste if necessary
Notes
Cook potatoes in Slow Cooker: Wash and pat dry the potatoes, poke a few holes with a fork. Coat the skin with your choice of oil (we use a sprayable Canola oil). Salt & pepper to taste. Wrap potato in one layer of aluminum foil. Place in slow cooker for 2 hours on high or until tender.
- Prep Time: 20 minutes
- Cook Time: 1 hour