Sunday, July 1, 2012

Potato Skins Potato Salad

The inspiration for this salad came after seeing a Loaded Baked Potato Salad on Pinterest. Thing was, it wasn't a baked potato, they were boiled, and when you are adding sour cream, cheese, bacon and green onions, that says POTATO SKINS to me.  So, I wanted to roast these taters to give them that crispy skin texture that makes potato skins such a treat.  Start by preheating your oven to 425, and then let's get started.
8 red potatoes (not baby new potatoes, and not big honkers, but medium or size of a small fist)
1 tablespoon olive oil
1 tablespoon lemon pepper
1/2 cup sour cream (light or fat free is fine)
1/4 cup mayo (again light or olive oil is great)
1/2 cup shredded cheddar cheese
6 slices bacon
1 bunch green onions (chop greens and discard or save white part of onion for another use.)
salt and pepper to taste

Scrub potatoes and leave skins on.  Cut potatoes in half, and then those halves in half, and cut into bite size chunks (two or three more cuts).

Toss with 1 tablespoon olive oil and season with lemon pepper or salt and pepper or seasoned salt, whichever strikes your fancy.  Put foil in roasting pan and top with seasoned potatoes. Roast for 15 minutes, stir, and roast another 15 minutes.  Switch to broil and give them 3-5 minutes stir and another 3-5 to crisp the outside and leave a tender inside. Watch closely while broiling as they could burn easily at this point.  Remove from oven and lift foil holding potatoes, onto a cooling rack and let them cool off.  

While potatoes are cooling, mix sour cream, mayo, shredded cheddar and half the green onions in small bowl.   Season with a little salt and pepper to taste.  Set aside and heat skillet for the bacon.  Using kitchen shears, cut bacon into small pieces into the heated skillet and brown.  Place bacon on paper towels once browned and set aside.  Once potatoes are cooled, place in large bowl and gently mix with sour cream mixture.  When ready to serve top with crumbled bacon and the rest of the green onion.  You can serve now while warm or cover and chill.

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