Baked Potato Salad

Title:
Baked Potato Salad

Yield:
10 Servings

Categories:
Potatoes,
Salads
& dr




Ingredients:





     3 lb Red potatoes; (about 7*)


     2 c  Sargento Light Fancy


          -shredded mild Cheddar


          -cheese


     8 oz Fat-free ranch salad


          -dressing


     1 tb Prepared mustard


     6    Green onions; chopped


     1    Red bell pepper; chopped


     2 sl Turkey bacon; cooked and


          -crumbled






 *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


 was given.


 


 Recipe by: Southern Living, Sept. 1997, p. 172


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Lou Parris


 
on Sep 08, 1997