Baked Potato Salad
Chef Kent Rathbun, Abacus Restaurant, Dallas, TX
Adapted by StarChefs
Yield: 8 servings
-
2 pounds red potatoes, washed
- 2
ounces canola oil
- 2
teaspoons kosher salt
- 8
ounces bacon, diced
- 1
cup sour cream
- 1
bunch green onion, chopped
- 8
ounces sharp cheddar cheese, grated
- 4
ounces butter
- 2
teaspoons kosher salt
- 2
Tablespoons cracked black pepper
In
a large bowl, toss potatoes in canola oil and 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 a small pan until crisp,
then drain excess bacon fat and set aside.
When potatoes are done and cool enough in work with, cut potatoes
in large chunks and place in a large mixing bowl. Add in bacon,
sour cream, green onions, cheddar cheese and butter. Season with
salt and black pepper and fold all ingredients together being
careful to leave the potatoes chunky; not smooth.
