Baked Potato Salad
INGREDIENTS:
3 lb Red potatoes; (about 7*)
2 c Sargento Light Fancy
-shredded mild Cheddar
-cheese
8 oz Fat-free ranch salad
-dressing
1 tb Prepared mustard
6 Green onions; chopped
1 Red bell pepper; chopped
2 sl Turkey bacon; cooked and
-crumbled
3 lb Red potatoes; (about 7*)
2 c Sargento Light Fancy
-shredded mild Cheddar
-cheese
8 oz Fat-free ranch salad
-dressing
1 tb Prepared mustard
6 Green onions; chopped
1 Red bell pepper; chopped
2 sl Turkey bacon; cooked and
-crumbled
*Guess my potatoes were smaller than theirs -
about 14 for me. Coat potatoes with vegetable cooking spray; pierce several times with a fork. Bake at 400 degrees for 45 minutes or until tender. Cool and cut into 1-inch cubes. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup of cheese.
Lou's notes: I did not have the Sargento Light cheese, so I used regular mild Cheddar cheese. Also, I did not have turkey bacon so I used regular.
I thought the ratio of mix to potatoes was a bit off . Next time, I will use more potatoes.
I let the potatoes cool a bit before I added them so as not to melt the cheese. Served the salad at room temperature. The next day, I had it cold, and it was good that way, too. This is a very tasty dish. Clearly, there has been an effort to reduce the fat, but no caloric nor fat information was given.
about 14 for me. Coat potatoes with vegetable cooking spray; pierce several times with a fork. Bake at 400 degrees for 45 minutes or until tender. Cool and cut into 1-inch cubes. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup of cheese.
Lou's notes: I did not have the Sargento Light cheese, so I used regular mild Cheddar cheese. Also, I did not have turkey bacon so I used regular.
I thought the ratio of mix to potatoes was a bit off . Next time, I will use more potatoes.
I let the potatoes cool a bit before I added them so as not to melt the cheese. Served the salad at room temperature. The next day, I had it cold, and it was good that way, too. This is a very tasty dish. Clearly, there has been an effort to reduce the fat, but no caloric nor fat information was given.