Monday, August 19, 2013
Sides are hard for me to come up with sometimes, and I find myself repeating the same old thing. So, when I saw a recipe for baked potato salad, tried it and loved it, I knew I had a real winner. Then, the other night we were having some Southwest grilled chicken and I needed a side with a Mexican twist. So, I made some adaptations to the original recipe and the Mexican loaded baked potato salad was born!
1 bag of yellow gold potatoes about 1 1/2 lbs.
1 1/2 c. sour cream
1 tbsp. taco seasoning
4 oz. part skim Mexican blend shredded cheese
crumbled cooked bacon (the amount is up to you, but more is better)
Step 1: Cut the yellow gold potatoes into fourths and boil in a pot until tender when cut with a knife. Do not overcook, or you will have a mess when you try to mix everything together.
Step 2: Mix the taco seasoning into the sour cream. You can add more sour cream if you like or more seasoning, but be careful, the seasoning is very salty.
Step 3: Fold the sour cream into the potatoes mixing well.
Step 4: Mix in the shredded cheese and bacon to the potato mixture.