Loaded Potato Salad

8 potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
1-1/2 cups shredded cheddar cheese
Salt and Pepper to taste

Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook! 

Drain and cool the potatoes. Put them in a separate bowl and once they cooled enough, put them in the fridge to cool all the way. This gives them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes.

Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions and cheese. Salt and pepper to taste.

Top with extra shredded cheese and bacon, and serve!   

You can lighten it up by substituting fat free sour cream, lite mayo (or can even do greek yogurt), turkey bacon and low fat cheese!

Picture and recipe from Jenny Phillips.

Bacon and Cheese Potato Nachos

As many (fresh or already baked) potatoes as you think you can handle!
1 tbsp cumin
1 tbsp chili powder
Olive or vegetable oil
A large zipper baggie
Your favorite nacho toppings

Peel and slice up the potatoes into about 1/4″ slices. Add them into the zipper bag and drizzle the oil into it, then add the spices and shake it up, until all the potatoes are evenly coated!

Grill them up until they’re golden on both sides.  This may take a bit longer if you started with raw potatoes.

Start layering them with the cheeses and toppings, then put them into the oven at 350 for a few minutes to melt together.  Again, this may take a bit longer if you started with raw potatoes.

The firm potato slices can even stand up to some pulled pork for a BBQ-style nacho platter!

Recipe and picture from Oh Bite It.

Mexican Potato Casserole

4 medium potatoes, with peel
2 Tablespoons butter
2 1/2 Tablespoons taco seasoning
1/2 pound lean ground beef
1/4 cup chopped onion
1 cups salsa
1/2 cup chopped peppers (red, green or yellow)
1 cup grated Monterey Jack cheese

Cut potatoes into bite-size pieces and place in greased casserole dish. Melt butter...stir in taco seasoning. Pour over the potatoes and stir to coat well. Bake uncovered at 425 degrees Fahrenheit for 40 minutes.

Stir...bake 10 minutes longer. Brown and crumble beef; add onion and cook until soft...then drain. Stir in salsa and chopped peppers.

Pour over potatoes. Top with grated cheese. Bake uncovered for 10 minutes. Serve with additional salsa and sour cream.

"Everything" Sauce (for baked potatoes)

1 cup sour cream
1/2 cup melted margarine
1 cup grated cheddar cheese
3 green onions, minced (or 4 tablespoons minced chives)
8 slices bacon, fried crisp and crumbled (or real bacon bits from a package or jar)

Mix sour cream, melted butter and cheddar cheese together and refrigerate. (This will keep at least a week.) When ready to serve, let the mixture warm up on the counter for an hour or so (while you bake the spuds) then add green onions and crisp crumbled bacon. Spoon over hot, baked potatoes.

Grandma Betty's Potatoes

1 kg (2 lbs) frozen hash browns
2 cups sour cream
1/2 cup shredded cheddar cheese
2 cans cream of mushroom soup
1/3 cup melted margarine
1/2 cup crushed Corn Flakes
1 chopped onion

Topping:
1/2 cup crushed Corn Flakes
1/4 cup melted margarine

In a greased 9 x 13 casserole dish, mix together hash browns, sour cream, cheese, mushroom soup, margarine, Corn Flakes and onion.  Top with 1/2 cup crushed Corn Flakes and drizzle with melted margarine.

Bake at 350 for 2 hours.

So, so, SO YUMMY!!