Ingredient: Bacon

Loaded Baked Potato Salad

DIGITAL CAMERAWho doesn’t love a loaded baked potato?  I’ve created a salad that has all the flavors and texture of a baked potato including all the toppings that transform the lowly spud from plain to awesome including a sour cream based dressing.DIGITAL CAMERA It is a comfort food that never gets old, at least in my world. This isn’t a typical Mama D healthy recipe, but it is darned good and deserves to be shared. It’s the perfect dish for a party or pot luck because it serves a small army (well at least 10 people) and goes with almost anything.

This is truly a Baked Potato Salad The recipe starts with russet potatoes that are cut in chunks and baked in the oven instead of boiled. DIGITAL CAMERA

This salad features a Blackened Cajun Potato Shaker spice blend made by Urban Accents. DIGITAL CAMERAThis blend isn’t too salty or spicy, but has lots of paprika and cumin and sweet spices, too. I’ve used it in all kinds of potato dishes and it works on lots of other vegetables as well.DIGITAL CAMERAGive this recipe a try the next time you have lots of mouths to feed. And yes, you can use low or non fat sour cream and mayo. You could even use reduced fat cheese. However, please don’t use turkey bacon…

Loaded Baked Potato Salad
Print Recipe
Servings
10
Servings
10
Loaded Baked Potato Salad
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. Preheat the oven to 375 degrees. Scrub the potatoes and allow to dry. Leave the skin on and cut into approximately 1 inch chunks.
  2. Line 2 large baking sheets with foil. Lightly coat the foil with cooking spray. Lay the potato chunks on the sheets in a single layer. Try to not have the chunks touch.
  3. Bake the potatoes for 15 minutes. Stir to turn the chunks over and bake for another 15 minutes or until the potatoes are tender and lightly browned. Remove from the oven and allow to cool.
  4. While the potatoes are baking, chop the bacon into 1/2 inch pieces and brown in a large fry pan until crisp. Remove from the pan and drain on paper towels. Set aside, reserving 1 tablespoon for garnish.
  5. Slice the green onions thinly including a little of the green part. Set aside .
  6. Coarsely grate the cheese and set it aside as well, reserving 1/4 cup for garnish.
  7. When the potatoes are cool, put them in a large bowl. Add the green onions,and the bacon and cheese that were not set aside for garnish and toss to combine.
  8. In a small bowl, combine the sour cream mayo, pepper, 2 tablespoons of the chives, and the Cajun seasoning. Stir to combine and taste. Make any adjustments to the seasoning that you want.
  9. Add the dressing to the potato mixture and toss to coat. If the mixture seems too thick gradually add milk to thin it. You may need more than the 2 tablespoons.
  10. Taste the salad at this point and adjust the seasonings once more (it's a lot of stuff to season). Chill for at least 2 hours or overnight.
  11. When ready to serve, top with the reserved cheese, bacon, and chives.
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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
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Autumn in bowl.
Servings
6
Servings
6
Butternut Squash and Apple Soup
Print Recipe
Autumn in bowl.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Cook bacon in large soup pot until crisp. Remove the bacon drain on paper towels. Pour all the drippings into a heat proof container. Return 2 tablespoons of the drippings to the soup pot and add the onion. Sweat for 3 or 4 minutes, until the onions begin to soften.
  2. Raise the heat to medium high and add the squash and apples. Cook, stirring occasionally until everything is slightly browned. Add the apple juice and stir to de-glaze the pan. Add the stock and bring to a boil. Reduce the heat to simmer, add the sage and cook, covered 30 minutes or until the squash is soft. remove from heat and puree with an immersion blender.
  3. While soup is simmering, heat a tablespoon of the bacon drippings in a small fry pan. Add the shallots and cook until carmelized, 15 minutes or so. Set aside for garnishing the soup.
  4. Return the pot of soup to the stove and simmer over low heat for a few minutes. Add the cream and heat gently until everything is steamy. Add salt and pepper to taste. If soup is too thick, add a little more stock or cider. If Soup is too thin, add 2-3 tablespoons of potato flakes. Heat until any additions come up to temperature.
  5. Ladle soup into bowls. Top each bowl with some of the bacon and shallots and sprinkle with the pepitas.
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