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Salads: "The Works" Baked Potato Salad -

"The Works" Baked Potato Salad

Recipe Ingredients:

6mediumbaking potatoes (about 2 lbs)
3/4cupsour cream
8slices bacon, crisply cooked, drained & chopped
1/2cupchopped red onion
1/2cupchopped celery
1/4tspcoarsely ground black pepper
thinly sliced green onions with tops (optional)
shredded cheddar cheese (optional)

Recipe Instructions:

1.   Preheat oven to 325F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil. Prick potatoes. Bake 50-60 minutes or until tender.
2.   Meanwhile, combine sour cream and mayonnaise in small bowl. Add bacon, red onion, and celery to sour cream mixture. Stir in salt and black pepper. Cover and refrigerate until ready to serve.
3.   Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large bowl. Stir in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with green onions and cheddar cheese, if desired.

Yield: 12 servings
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