Baked Potato Salad
Comment on this recipe
7 medium-size red potatoes (about 3 pounds)
2 cups light fancy shredded mild Cheddar cheese, divided
1 bottle (8 ounces) fat-free Ranch dressing
1 tablespoon prepared mustard
6 green onions, chopped
1 medium red bell pepper, chopped
2 bacon slices, cooked and crumbled
Coat potatoes with vegetable cooking spray; pierce several times with a fork. Bake at 400 degrees for 45
minutes or until tender. Cool and cut in 1-inch cubes.
Combine 1-1/2 cups cheese, the dressing, mustard, chopped onions and red bell pepper in a large bowl;
add potato cubes, tossing gently. Sprinkle with bacon and remaining cheese. Yield: 8 to 10 servings.