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Baked Potato Salad

This potato salad was a side dish from my last smoked brisked that I thought it needed a home. Thankfully, I kept notes while making it because it’s a Super simple but I used white potatoes un-skinned. You may want to peel them before the boil down below.
Course Side Dish
Style Southern, Texan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 741kcal
Author Shawn

Ingredients

  • 2.5 lb white potato (medium = about 5 potatoes)
  • 8 oz sour cream
  • 8 oz cheddar cheese (shredded)
  • 8 oz bacon (fried and chopped 1/4”)
  • .25 cup green onion (chopped long ways like the steak house’s)
  • 1 tsp salt

Instructions

  • Get a large pot of slightly salted water boiling.
  • Peel potatoes if ya want.
  • Cut potatoes into 4s and add to boiling water.
  • Boil for 20-25 minutes. Test with fork and try not to go too mushy.
  • Drain potatoes in a strainer and let sit until room temp.
  • When potatoes are hand able cut them into cubes about 1”.
  • Add the potatoes to a large bowl.
  • To the bowl add sour cream, cheddar, bacon, salt, and green onion if desired.
  • Mix all in the bowl until well incorporated while mashing up the potatoes a little more.
  • Test for salt and you should be good to go.
  • Like I said earlier these are perfect hot or cold.

© Texas Butter®

➕ Nutrition
Nutrition Facts
Baked Potato Salad
Amount Per Serving (355 g)
Calories 741 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 26g163%
Cholesterol 126mg42%
Sodium 1384mg60%
Potassium 1436mg41%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 2g2%
Protein 30g60%
Vitamin A 1005IU20%
Vitamin C 34mg41%
Calcium 564mg56%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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 No Texas Butter was used.

 

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