Salad Side Dish For School

Warm Baked Red Potato Salad

  • Ready Time: 65min
    2 Reviews
  • Prep Time: 30min
    Cook Time: 35min
  • Potato Type: Reds
    Cuisine: American
  • Serves: 75
    Prep Method: Baked
Share on Print

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.

2 Reviews

CLINITA KOLESAR 3 months ago

I'D LIKE TO MAKE THIS, BUT IN A SMALLER AMONT. HOW WOULD I DO THIS? HELP ME OUT HERE. THANKS

CLINITA KOLESAR 3 months ago

I'D LIKE TO MAKE THIS, BUT IN A SMALLER AMONT. HOW WOULD I DO THIS? HELP ME OUT HERE. THANKS

3 months ago

To make in a smaller amount, we would recommend reducing the ingredients by one-third (about 25 servings). Below are the proportions...Read Full Review

3 months ago

To make in a smaller amount, we would recommend reducing the ingredients by one-third (about 25 servings). Below are the proportions for that amount. If you would like to make an even smaller amount of servings, we recommend reducing the one-third proportions in half.Ingredients for one-third proportions: 5 pounds red potatoes, washed and cut uniformly; 1/2 cup canola oil; 1 tablespoon + 1 teaspoon kosher salt; 1/2 pound bacon, diced and cooked crisp; 1-1/2 cups sour cream; 1 bunch scallions, chopped; 2 cups sharp cheddar cheese, grated; 1/4 pound whole butter, cubed; 1 tablespoon + 1 teaspoon cracked black pepper; 1-1/2 teaspoons salt;Preparations instructions are the same.

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OKCancel