Potatoes to me says Sunday dinner with the family. Potatoes are easy to work with and cheap to buy. Kids can peel and cut potatoes fairly easily. A few might slip out of their hands while peeling, but that is what makes cooking fun…all the silly mistakes that occur! Those silly mistakes create memories!
This time we used potatoes with a thin skin so we did not need to peel them. You can only imagine how much time this saved us! I think I found my new favorite potato! These potatoes then are placed in boiling water to cook until tender but still firm. When they are finished drain.
While the potatoes are boiling cook the bacon until crisp in a large skillet. Little Chef D loved stirring the bacon around and around making designs. She did NOT want to take it out of the skillet to drain on a paper towel because she was scared the grease would ‘jump out at her.’
Combine all the ingredients in a very large bowl. This large bowl is magical because there is enough room to fold everything together without loosing most on the counter that have hopped out of the bowl!
Did I tell you how much we all love our new Flirty Aprons? Aren’t they cute on my girls!
After cooking for an hour. It should look golden and delicious. Add some fresh chives on top to liven it up!
Serve it with your favorite meat and side dishes and enjoy! This is a favorite because it is made an hour ahead of time so that crunch right before dinner is served can be spent doing other last minute items. The potatoes need no supervision after they are placed in the oven.
Baked Potato Salad I
8 medium potatoes, cubed
1/2 pound sliced bacon, or more
1 pound cheddar cheese, grated
1/2 onion, chopped
1 cup sour cream
salt and pepper to taste
1. Preheat oven to 325 degrees F. Butter a 9×13 inch baking dish.
2. Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
3. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
4. In a large bowl, stir together the potatoes, cheese, onion, sour cream, salt and pepper. Spoon into prepared baking dish. Crumble bacon over the top.
5. Bake for 1 hour in the preheated oven, until golden brown.