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IdahoŽ Baked Potato Salad
Recipe courtesy of Chef Kent Rathbun, Abacus, (Dallas, TX), Jasper's (several locations), Rathbun's Blue Plate Kitchen (Dallas, TX) Zea WoodFire Grill (Plano, TX)
Ingredients
- 2 pounds Idaho® red potatoes, washed
- 2 ounces canola oil
- 2 teaspoons kosher salt
- 8 ounces bacon, diced and cooked crisp
- 1 cup sour cream
- 1 bunch scallions, chopped
- 8 ounces sharp cheddar cheese, grated
- 4 ounces whole butter, cubed
- 2 tablespoons cracked black pepper
- 2 teaspoons kosher salt
Directions
- In a large bowl toss Idaho® red potatoes in canola oil and kosher salt until coated.
- Place potatoes on a sheet pan and bake at 350°F, until potatoes are tender.
- While potatoes are baking, cook bacon in small pan until crisp. Drain excess fat and set bacon aside.
- When potatoes are done and cool enough to work with, cut into large chunks and place in a large mixing bowl.
- Add in bacon, sour cream, scallions, sharp cheddar cheese and butter.
- Season with cracked black pepper and kosher salt
- Fold all ingredients together, being careful to leave the potatoes chunky.
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