Loaded baked potato salad
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| Loaded Baked Potato *Serves 6 (as a side dish) INGREDIENTS: | |
| 4-5 large | russet potatoes, baked, cooled and chilled |
| 3/4 cup | light mayonnaise |
| 1/2 cup | light sour cream |
| 4 tablespoons | lowfat buttermilk |
| 1/2 teaspoon | celery seeds |
| 1/4 teaspoon | black pepper |
| 1/4 teaspoon | salt |
| 6 ounces | cheddar cheese, cubed small |
| 4 | green onions, thinly sliced |
| 8-10 slices | bacon, cooked and diced |
DIRECTIONS:
Slice the chilled, baked potatoes into about 1/2-inch slices, discarding any of the peels that fall off the potato (I left the peels that remained intact). Place the potatoes in a large bowl. In a small bowl, stir together the mayonnaise, sour cream and buttermilk. Add the celery seeds, black pepper and salt. Mix. Pour the mixture over the potatoes and gently mix to combine. Some of the potatoes will lightly break into pieces, which is ok. Try to avoid mixing so heavily that the potatoes turn into mush.
Add the cheese, green onions and bacon. Again, mix gently to combine. Cover the salad and refrigerate until ready to serve. Garnish with additional green onions, if desired.
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