Baked Potato Salad

This is my number 1 favorite potato salad recipe ever.
It tastes just like a baked potato with all of the best toppings.
It goes perfectly with all of the summertime BBQ flavors!

• 3 large baked potatoes, cooled, peeled and cubed
• 1/2 cup sour cream (I used lite and it tasted great)
• 1/2 cup mayonnaise (I always use the “made with olive oil” kind to save a few calories/fat)
• 8 slices bacon, cooked and crumbled (I use the precooked kind)
• 4 ounces shredded cheddar cheese, divided
• 2 green onions, sliced and then chopped
• 1/2 teaspoon fresh ground black pepper
• 1 dash celery salt or seasoning salt
• 1 dash garlic powder
• 1 dash paprika
• 1 tablespoon fresh parsley or chives

Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish. Transfer to a serving dish.

Top with reserved shredded cheddar, green onion slices and bacon crumbles.

{{When I make this for family get-togethers, I double this recipe.}}

Potato Salad

(the only potato salad recipe i willingly eat…)

• 5 lbs. Red Potatoes, cubed
• 1-1/2 cups Real Mayonnaise
• 3 tbsp. Yellow Mustard
• 1 tbsp. Dijon Mustard
• 6 Green Onions, sliced
• 8 Baby Dill Pickles, diced
• 1 tsp. Salt, more to taste
• 1/2 tsp. Paprika
• 3/4 tsp. Black Pepper
• 1 tsp. dill
• 8 Eggs, hard-boiled

Boil the potatoes in salted water, until they are fork tender. Drain water and add mayo, mustards, green onion, pickles and seasonings. Mix well. Rough chop 5 eggs and fold them into the salad mixture. Slice remaining eggs and display on top. Sprinkle salad with a little dill, if desired before serving. Best if served at room temp.

Baked Potato Soup

Everything you love about a baked potato -- in a soup!

I got this recipe off of The Mom Blog and we absolutely LOVED it!  It was so scrumptious.  It's quite a bit of prep but so worth it.  It makes a lot, too--we had leftovers for a few meals!  Yum! 

* 4 large baking potatoes

* 2/3 cup butter or margarine

* 2/3 cup flour

* 6 cups milk

* 3/4 tsp salt

* 1/2 tsp pepper

* 4 chopped green onions

* 12 slices bacon, cooked and crumbled (I used turkey bacon and no one knew!!)

* 1 1/4 cups shredded cheddar cheese

* 8 oz light sour cream

* 1 1/2 tsp chicken bouillon granules (optional)

Wash potatoes and prick several times with a fork.  Bake in foil at 350 degrees for 45 min to 1 hr.  Let cool.  Cut potatoes into several cubes.

Melt butter in heavy sauce pan over low heat.  Add flour, stir until smooth.  Cook 1 min, stirring constantly.  Gradually add in milk.  Cook over med heat, stirring constantly until mixture is bubbly.

Pour into crockpot and then add salt, pepper, green onions, crumbled bacon, cheddar cheese, chicken granules.  Mix through.  Fold in potatoes.

Cook on high for 2 hours, or low for 4 hours.  Stir in sour cream right before serving.  Add a little milk if you think soup is too thick.

Optional: Garnish with additional sour cream, crumbled bacon, green onions, etc.  Enjoy!

Grandma Ballif's Cheesy Potatoes

10 Large Red Potatoes - peeled and boiled to fork tender
1/3 cup melted butter
2 cans cream of chicken soup
2 cups sour cream
2 cups milk
1/3 cup scallions (green onions), finely chopped
1 1/2 cups sharp cheddar cheese

Topping:
1 1/2 cups corn flakes
1/4 cup melted butter
1/3 cup parmesan cheese
Combine all of the topping ingredients in a bowl, and set aside.

Cool boiled potatoes, cut into slices or small chunks (whichever you prefer). Combine butter, soup, sour cream, milk, scallions, and cheese. Mix together. Stir in potatoes. Pour into a large baking pan (9x13 or 10x14) and add topping. Bake at 350* for 30 minutes.

Time saver:
You can use a 2 lb. bag of frozen hash brown potatoes (shredded or cubed). Let thaw completely and substitute for the large red potatoes. Bake at 350* for 45 minutes.

These are seriously the best cheesy/funeral potatoes ever. :) You won't regret trying this one!