Ensalada de patatas asadas cargadas

Ingredientes

• 3 pounds russet potatoes
• 10 strips thick-cut bacon (cooked and chopped)
• 1 1/2 cups mayonnaise
• 1 1/2 cups sour cream
• 1 teaspoon garlic powder
• 1 1/2 cups shredded sharp cheddar cheese (off the block)
• 1 cup chopped green onions (1 bunch)
• Salt and pepper

Preparación

1. 1

   Preheat the oven to 400°F. Wash the potatoes and set them on a baking sheet. Poke the potatoes with a fork on several sides, then place the baking sheet in the oven and bake for 55-60 minutes, or until the biggest potato is fork-tender all the way to the center. Remove from the oven and allow the potatoes to cool.

2. 2

   Meanwhile, cook the bacon, remove it from the bacon grease, and chop roughly. Chopped the green onions and shred the cheddar cheese.

3. 3

   Set out a large bowl. Combined the mayonnaise, sour cream, garlic powder, 1 ½ teaspoons salt, and ½ - 1 teaspoon ground black pepper. Whisk until smooth.

4. 4

   Once the potatoes are cool enough to peel, peel off as much, or as little, skin as you like. I usually peel off about half the skin. Chopped the potatoes into ¾ inch chunks. It's OK if they're a little crumbly.

5. 5

   Add all the potato chunks to the bowl. Then add the chopped green onions and chopped bacon. Gently fold the ingredients together until the dressing covers all the potatoes. *If you want, you can save a little bit of the bacon, green onions, and cheese to garnish the top.

6. 6

   Add the shredded cheese. Gently folded again until the cheese is well incorporated. Then garnish the top if you have extra toppings, cover, and chill for at least 2 hours.

7. 7

   As with all potato salad salads, this dish develops an even better flavor the longer it sits. If you have the chance to make it a day in advance, do so!