Hearty Spud Medley (Printable Version)
Rich spud mix with crunchy bacon, melted cheese, and zesty dressing.
# What You'll Need:
→ Main Ingredients
01 -
4 pounds brown russet potatoes
02 -
1-2 tablespoons extra virgin olive oil
03 -
3 tablespoons tangy apple cider vinegar
04 -
1 cup creamy mayonnaise
05 -
¾ cup thick sour cream or plain Greek yogurt
06 -
1 teaspoon sea salt
07 -
1 teaspoon coarse ground black pepper
08 -
12 ounces crispy bacon, cooled and roughly chopped
09 -
6 fresh green onions, finely chopped
10 -
1 ½ cups shredded medium cheddar cheese
# Step-by-Step Guide:
01 -
Get your oven nice and hot at 400° F.
02 -
Grab your clean potatoes, put them on a baking tray and poke them 4-5 times with a fork. Brush a bit of olive oil on them, sprinkle some sea salt, and bake for 50-60 minutes until they're soft when you stick a skewer in. Let them cool for 5 minutes after taking them out.
03 -
Once they're cool enough to touch, remove the skins and cut potatoes into chunky 1-inch pieces, tossing the peels away. Don't worry if they fall apart a bit—just dump everything in a big mixing bowl. While they're still warm, splash the vinegar over them and let them sit for 15-30 minutes until they cool down.
04 -
Fry your bacon in a big pan or bake it, drain off the fat, and wait for it to cool. Break it into small, bite-sized chunks.
05 -
Combine the mayo and sour cream in a small bowl. Add the sea salt and pepper to taste.
06 -
After the potatoes have cooled, pour your mayo mixture over them along with the bacon bits, chopped green onions, and shredded cheese. Fold everything together gently. Add more salt and pepper if needed.
07 -
Pop it in the fridge for at least 3 hours or overnight before serving. It'll stay good in the fridge for up to 4 days.
# Additional Notes:
01 -
Try cooking your bacon in the oven to keep your kitchen from getting that strong bacon smell.