Baked Potato Salad
3 lb Red potatoes; (about 7*)
2 c Sargento Light Fancy
-shredded mild Cheddar
8 oz Fat-free ranch salad
1 tb Prepared mustard
6 Green onions; chopped
1 Red bell pepper; chopped
2 sl Turkey bacon; cooked and
*Guess my potatoes were smaller than theirs - about 14 for me. Coat
potatoes with vegetable cooking spray; pierce several times with a fork.
Bake at 400 degrees for 45 minutes or until tender. Cool and cut into
1-inch cubes. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients
in a large bowl; add potato, tossing gently. Sprinkle with bacon and
remaining 1/2 cup of cheese.
Lou's notes: I did not have the Sargento Light cheese, so I used regular
mild Cheddar cheese. Also, I did not have turkey bacon so I used regular.
I thought the ratio of mix to potatoes was a bit off . Next time, I will
use more potatoes.
I let the potatoes cool a bit before I added them so as not to melt the
cheese. Served the salad at room temperature. The next day, I had it cold,
and it was good that way, too. This is a very tasty dish. Clearly, there
has been an effort to reduce the fat, but no caloric nor fat information
Recipe by: Southern Living, Sept. 1997, p. 172
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris
on Sep 08, 1997