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Chef's Hat recipe: Baked Potato Salad

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4 large potatoes, scrubbed

1 16-ounce container sour cream

5 green onions, sliced, use white and green parts

2 cups sharp shredded Cheddar cheese

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1/4 cup (1/2 stick) butter, softened

1 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon onion powder

1/2 cup diced ham

Non-stick cooking spray

Preheat oven to 350 degrees. Bake potatoes for about 45 minutes. Potatoes should be tender, but still have a little bit of firmness to them. Cool potatoes for 10-15 minutes so they can be handled.

Coat a 3-quart casserole dish with cooking spray.

Cut potatoes into 1/2-inch cubes and place in large bowl. In a small bowl, mix together the sour cream, green onions, cheddar cheese, butter, salt, white pepper, onion powder and ham.

Add the sour cream mixture to the potatoes and mix gently. Place into the prepared casserole dish. Bake 30 to 35 minutes until warm in the center and slightly browned on the top.

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