School Operator RecipeSchool District: Mountain Brook SD, ALOperator: 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.”
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
Prep Time: 30min | Cook Time: 35min
In a large bowl toss red potatoes in canola oil and kosher salt until coated.
Place potatoes on a sheet pan and bake at 350°F, until potatoes are tender approx. 30-35 min
While potatoes are baking, cook bacon until crisp. Drain excess fat and set bacon aside. When cool crumble it up.
When potatoes are done and cool enough to work with place in a large mixing bowl.
Add in bacon, sour cream, scallions, sharp cheddar cheese and butter.
Season with cracked black pepper and kosher salt
Fold all ingredients together, being careful to leave the potatoes chunky.
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