Baked Potato Salad Tonight

Lynne said:

Baked Potato Salad

Yields: 12 servings

8 medium potatoes, sliced
1/2 pound sliced bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced

DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking
dish.
2.Put sliced potatoes into a large pot, and fill with enough water to
cover. Bring to a boil, and cook until tender but still firm, about 10
minutes. Drain, and set aside.
3.At the same time, place bacon in a large deep skillet. Cook over
medium-high heat until evenly browned. Remove to paper towels to drain.
4.In a large bowl, stir together the potatoes, cheese, onion, mayonnaise,
salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the
top, and sprinkle with olives.
5.Bake for 1 hour in the preheated oven, until golden brown.

Lynne's Note: I peeled the potatoes. I used cheddar cheese instead of
American and cubed it. I chopped the onion finely as my children don't
like large bits of onion. I added some 1/2 tsp garlic powder. I did not
add the salt and pepper or the olives. Just forgot the onions. I
sprinkled it with sliced green onion before serving.

I wonder how it would be with a mixture of sour cream and mayo instead of
just mayo. I'd use a red onion and also sprinkle it with chives.

Thanks for the recipe!

Bob

hi
i am the one that posted about the baked potato salad.thank you for this
recipe.going to make tomorrow.
this is the best place to get information on foods.
thank you.

"King's Crown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Previous poster had me searching for this recipe. I found this and it
sound really good to go with BBQ today. It was a hit! It reminded me of
the dish Potato Skins. Was it any easier to make than Potato Skins. Not
much. It does make a large quantity. Most recipes that say will serve 8
serves my family of 4. This dish is large. There is probably half of it
left and we are looking forward to having it for lunch tomorrow. Enjoy.
See my note below for some tweaking I did. Lynne

Sounds delicious. Do you have a recipe for potato skins?

Jen

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Lynne said:

Baked Potato Salad

Yields: 12 servings

8 medium potatoes, sliced
1/2 pound sliced bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced

DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch
baking
dish.
2.Put sliced potatoes into a large pot, and fill with enough water to
cover. Bring to a boil, and cook until tender but still firm, about 10
minutes. Drain, and set aside.
3.At the same time, place bacon in a large deep skillet. Cook over
medium-high heat until evenly browned. Remove to paper towels to drain.
4.In a large bowl, stir together the potatoes, cheese, onion, mayonnaise,
salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the
top, and sprinkle with olives.
5.Bake for 1 hour in the preheated oven, until golden brown.

Lynne's Note: I peeled the potatoes. I used cheddar cheese instead of
American and cubed it. I chopped the onion finely as my children don't
like large bits of onion. I added some 1/2 tsp garlic powder. I did not
add the salt and pepper or the olives. Just forgot the onions. I
sprinkled it with sliced green onion before serving.

I wonder how it would be with a mixture of sour cream and mayo instead of
just mayo. I'd use a red onion and also sprinkle it with chives.

Thanks for the recipe!

Bob

Where I got the recipe several people had commented that they used sour
cream and mayo and that it was fabulous.

Lynne

Meant to say I "just forgot the olives" and nobody missed them

Lynne

Quoted message said:

Lynne's Note: I peeled the potatoes. I used cheddar cheese instead of
American and cubed it. I chopped the onion finely as my children don't
like large bits of onion. I added some 1/2 tsp garlic powder. I did not
add the salt and pepper or the olives. Just forgot the onions. I
sprinkled it with sliced green onion before serving.

"King's Crown" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Previous poster had me searching for this recipe. I found this and it
sound really good to go with BBQ today. It was a hit! It reminded me
of the dish Potato Skins. Was it any easier to make than Potato
Skins. Not much. It does make a large quantity. Most recipes that
say will serve 8 serves my family of 4. This dish is large. There is
probably half of it left and we are looking forward to having it for
lunch tomorrow. Enjoy. See my note below for some tweaking I did.
Lynne

<recipe snipped and saved>

Quoted message said:

Baked Potato Salad
Lynne's Note: I peeled the potatoes. I used cheddar cheese instead
of American and cubed it. I chopped the onion finely as my children
don't like large bits of onion. I added some 1/2 tsp garlic powder.
I did not add the salt and pepper or the olives. Just forgot the
onions. I sprinkled it with sliced green onion before serving.

Yumola Lynne. I can't wait to make this. I won't make it today since I'm
doing a pot roast but I'll make it later in the week.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

Bob Terwilliger wrote on 04 Feb 2006 in rec.food.cooking

Quoted message said:

Lynne said:

Baked Potato Salad

Yields: 12 servings

8 medium potatoes, sliced
1/2 pound sliced bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced

DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch
baking dish.
2.Put sliced potatoes into a large pot, and fill with enough water
to cover. Bring to a boil, and cook until tender but still firm,
about 10 minutes. Drain, and set aside.
3.At the same time, place bacon in a large deep skillet. Cook over
medium-high heat until evenly browned. Remove to paper towels to
drain. 4.In a large bowl, stir together the potatoes, cheese, onion,
mayonnaise, salt, and pepper. Spoon into prepared baking dish.
Crumble bacon over the top, and sprinkle with olives.
5.Bake for 1 hour in the preheated oven, until golden brown.

Lynne's Note: I peeled the potatoes. I used cheddar cheese instead
of American and cubed it. I chopped the onion finely as my children
don't like large bits of onion. I added some 1/2 tsp garlic powder.
I did not add the salt and pepper or the olives. Just forgot the
onions. I sprinkled it with sliced green onion before serving.

I wonder how it would be with a mixture of sour cream and mayo instead
of just mayo. I'd use a red onion and also sprinkle it with chives.

Thanks for the recipe!

Bob

And add 1/4 tsp chipotle pepper or so

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Quoted message said:

Sounds delicious. Do you have a recipe for potato skins?

Jen

This is a recipe I just wing. Below are some instruction on how I do it.
Lynne

Potato Skins

large baking potatoes (I usually plan one potato per person)
1 teaspoon olive oil
Shredded Cheddar or Monterey Jack cheese
Bacon, cooked and crumbled
Thinly sliced green onions

Preheat oven to 400°. Wash the potatoes; pierce potatoes and bake directly
on the oven rack until tender, about 45 minutes. Let potatoes cool.

Halve the potatoes lengthwise; using a teaspoon, carefully remove all but
about 1/4-inch of the potato, leaving the skin intact. Reserve the insides
of the potatoes for another use. Then cut the halves in half.

Brush the inside of the potato shells lightly with the 1 teaspoon olive oil.
Heat broiler. Place the potato skins cut side up on a baking sheet; broil
about 3 inches from the heat source for 5 minutes. Turn the potato skins
over and broil on the other side for 1 minute.

Sprinkle with the shredded cheese. Broil just until the cheese is melted.
Add sour cream, crumbled bacon and green onions to taste. Serve
immediately.

Serves 2 to 4

"King's Crown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Sounds delicious. Do you have a recipe for potato skins?

Jen

This is a recipe I just wing. Below are some instruction on how I do it.
Lynne

Potato Skins

large baking potatoes (I usually plan one potato per person)
1 teaspoon olive oil
Shredded Cheddar or Monterey Jack cheese
Bacon, cooked and crumbled
Thinly sliced green onions

Preheat oven to 400°. Wash the potatoes; pierce potatoes and bake directly
on the oven rack until tender, about 45 minutes. Let potatoes cool.

Halve the potatoes lengthwise; using a teaspoon, carefully remove all but
about 1/4-inch of the potato, leaving the skin intact. Reserve the
insides of the potatoes for another use. Then cut the halves in half.

Brush the inside of the potato shells lightly with the 1 teaspoon olive
oil. Heat broiler. Place the potato skins cut side up on a baking sheet;
broil about 3 inches from the heat source for 5 minutes. Turn the potato
skins over and broil on the other side for 1 minute.

Sprinkle with the shredded cheese. Broil just until the cheese is melted.
Add sour cream, crumbled bacon and green onions to taste. Serve
immediately.

Sounds great. But I don't know what broiling is, can you explain it please.

Jen

Jen said:

Quoted message said:

Sprinkle with the shredded cheese. Broil just until the cheese is melted.
Add sour cream, crumbled bacon and green onions to taste. Serve
immediately.

Sounds great. But I don't know what broiling is, can you explain it please.

It is cooking things with the top burner of your oven.

"Jen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"King's Crown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Sounds delicious. Do you have a recipe for potato skins?

Jen

This is a recipe I just wing. Below are some instruction on how I do
it. Lynne

Potato Skins

large baking potatoes (I usually plan one potato per person)
1 teaspoon olive oil
Shredded Cheddar or Monterey Jack cheese
Bacon, cooked and crumbled
Thinly sliced green onions

Preheat oven to 400°. Wash the potatoes; pierce potatoes and bake
directly on the oven rack until tender, about 45 minutes. Let
potatoes cool.

Halve the potatoes lengthwise; using a teaspoon, carefully remove all
but about 1/4-inch of the potato, leaving the skin intact. Reserve
the insides of the potatoes for another use. Then cut the halves in
half.

Brush the inside of the potato shells lightly with the 1 teaspoon
olive oil. Heat broiler. Place the potato skins cut side up on a
baking sheet; broil about 3 inches from the heat source for 5
minutes. Turn the potato skins over and broil on the other side for 1
minute.

Sprinkle with the shredded cheese. Broil just until the cheese is
melted. Add sour cream, crumbled bacon and green onions to taste.
Serve immediately.

Sounds great. But I don't know what broiling is, can you explain it
please.

I don't know where you are but in UK we call it grilling (ie under the
heat)

Quoted message said:

I don't know where you are but in UK we call it grilling (ie under the
heat)

Ahh, yes. That's what I know it as. Thanks.

Jen

King's Crown said:

Lynne's Note: I peeled the potatoes. I used cheddar cheese instead of
American and cubed it. I chopped the onion finely as my children don't like
large bits of onion. I added some 1/2 tsp garlic powder. I did not add the
salt and pepper or the olives. Just forgot the onions. I sprinkled it with
sliced green onion before serving.

Instead of garlic powder, try this -- I've been using "gratiem jeow" (Thai
fried garlic) on baked potatoes. It is incredibly good! Online sources of fried
garlic include:

ImportFood.com
http://importfood.com/spnf1001.html

Grocery Thai
http://grocerythai.com/catalog/advanced_search_result.php?keywords=fried+garlic

Temple of Thai
http://www.templeofthai.com/food/pickled_preserved/

--
Clay Irving <[email hidden]>
God may have made man first, but there is always a ruff draft before a
final copy.