|
|
|
6 medium baking potatoes 3/4 c. sour cream 3/4 mayonnaise 8 slices cooked crisp bacon, chopped (1/2 c.) 1/2 red onion, chopped 1/2 c. celery, chopped 1/2 tsp. salt 1/4 tsp. ground pepper sliced green onions (optional) shredded Cheddar cheese (optional) Bake potatoes in oven on 425 degrees for 50 to 60 minutes. Combine sour cream and mayonnaise in a medium bowl. Add chopped bacon, onion and celery; stir in salt and pepper. Refrigerate mixture while potatoes are baking. Remove potatoes from oven; let cool completely. Coarsely chop potatoes into 1/2-inch pieces. Combine sour cream and mayonnaise mixture to potatoes. Cover and refrigerate for 4 to 6 hours or overnight. Garnish with sliced green onions and shredded cheese, if desired. Makes 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |