Salad Side Dish For School

Warm Baked Red Potato Salad

  • Ready Time: 65min
    No Reviews
  • Prep Time: 30min
    Cook Time: 35min
  • Potato Type: Reds
    Cuisine: American
  • Serves: 75
    Prep Method: Baked
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Description

Recipe by: Renne Rodda, Mountain Brook SD, AL

School Operator Recipe School District: Mountain Brook SD, AL Operator: Renee Rodda
Operator Notes: “This is a combination of a loaded bake potato and Potato salad. We use baked Red potatoes with kosher salt and cracker pepper. Mix in Cheese, bacon, sour cream, chives, cheddar cheese like you would find on a loaded potato. It
is served warm, and is delicious.”

Ingredients

  • 20 pounds red potatoes, washed and cut uniformly
  • 2 cups canola oil
  • ¼ cup kosher salt
  • 2 lb. bacon, diced and cooked crisp
  • 6 cup sour cream
  • 4 bunch scallions, chopped
  • 8 cups sharp cheddar cheese, grated
  • 1 lb. whole butter, cubed
  • 4 tablespoons cracked black pepper
  • 2 tablespoons salt

Preparation
Prep Time: 30min | Cook Time: 35min

  1. In a large bowl toss red potatoes in canola oil and kosher salt until coated.
  2. Place potatoes on a sheet pan and bake at 350°F, until potatoes are tender approx. 30-35 min
  3. While potatoes are baking, cook bacon until crisp. Drain excess fat and set bacon aside. When cool crumble it up.
  4. When potatoes are done and cool enough to work with place in a large mixing bowl.
  5. Add in bacon, sour cream, scallions, sharp cheddar cheese and butter.
  6. Season with cracked black pepper and kosher salt
  7. Fold all ingredients together, being careful to leave the potatoes chunky.

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